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Can I eat custard while pregnant?

US pregnancy food safety guidance. Educational only.

Evidence checked by Doola Research Team Source reviewed May 2026 · Based on FDA, FoodSafety.gov published guidance

What Guidelines Say

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Cooked custard is generally a safer choice in pregnancy, but avoid custard made with raw or undercooked eggs or left unrefrigerated.

Source basis: FDA, FoodSafety.gov

Read more details

Custard is egg-based, so the safety question is whether the eggs were cooked thoroughly or pasteurized and whether the finished dessert was kept cold. FDA egg-safety guidance for pregnancy recommends thoroughly cooking eggs and avoiding foods with raw or lightly cooked eggs. Fresh custard from a clean, refrigerated source is lower risk than homemade, undercooked, buffet, or room-temperature custard.

Avoid

Raw or undercooked egg custard

Caution

Buffet or room-temperature custard

Safe Options

Cooked custard kept refrigerated

Expert Pick

Fresh pasteurized custard from a reliable source

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Updated: Sources: FDA: Dairy and Eggs +1

Can you eat custard while pregnant?

Use caution when raw or undercooked egg is part of the food. Fully cooked egg, pasteurized egg, or an egg-free version is the safer pregnancy option. Doola's evidence summary: Cooked custard is generally a safer choice in pregnancy, but avoid custard made with raw or undercooked eggs or left unrefrigerated. Avoid: Raw or undercooked egg custard Use caution: Buffet or room-temperature custard Safer option: Cooked custard kept refrigerated Quick checks: Confirm the custard was cooked, not made with raw eggs. Prefer pasteurized packaged custard or freshly cooked custard. Keep chilled custard refrigerated. Source basis: FDA, FoodSafety.gov.

Safer Choices

Cooked custard

  • Choose custard that has been cooked until the egg base is set and then chilled promptly.

Pasteurized ready-made custard

  • Packaged custard made with pasteurized dairy and eggs is typically the easier-to-verify option.

Freshly served hot custard

  • Hot custard served freshly after cooking avoids the raw egg concern when properly prepared.

Risks & Limits

Undercooked homemade custard

  • Avoid runny or barely heated egg custards when you cannot confirm the cooking step.

Room-temperature custard desserts

  • Custard needs careful refrigeration; skip desserts that have been sitting out.

Unpasteurized dairy

  • Avoid custard made with unpasteurized milk or cream.

Key Points from Health Guidelines

Based on FDA, FoodSafety.gov published guidance

  • 1
    Confirm the custard was cooked, not made with raw eggs.
  • 2
    Prefer pasteurized packaged custard or freshly cooked custard.
  • 3
    Keep chilled custard refrigerated.
  • 4
    Avoid buffet custard or custard left at room temperature.

Common Questions About custard While Pregnant

Can I eat custard while pregnant?
Cooked custard is generally a safer choice in pregnancy, but avoid custard made with raw or undercooked eggs or left unrefrigerated.
Can I eat custard from a bakery while pregnant?
It can be okay if the custard is cooked, made with pasteurized ingredients, fresh, and kept refrigerated. Ask if you are unsure.
Is custard powder safe during pregnancy?
Custard made from powder is usually cooked with milk, so the key checks are pasteurized milk, thorough heating, and refrigeration after cooking.
Should I avoid custard tarts?
Not always. Choose custard tarts with a fully baked filling from a reputable shop and avoid ones that have been sitting unrefrigerated.

Related pregnancy safety topics

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References & Guidelines

Evidence checked by Doola Research Team and source reviewed against public health guidance. This content is for educational purposes only and does not constitute medical advice. Always consult your healthcare provider for advice specific to your pregnancy.