Getting pregnant does not really mean you have to give up all of your favorite sweets; it just means you have to be a little more cautious when it comes to reading labels.

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If the egg yolks are pasteurized, eating custard while pregnant is safe. The majority of commercially produced custard is pasteurized, but homemade custard may not be healthy for pregnant women if it has not been properly pasteurized. 

Although raw egg yolks are traditionally used in egg custard, this isn’t true for all custards. The eggs are used to thicken the sauce but are not heated until they are done. Because of this, eating egg custard while pregnant is only safe if the eggs and other common ingredients like cream and milk have been pasteurized first.

Pasteurization is virtually always used in the production of commercial egg custard. Commercially created custard refers to store-bought, supermarket, or brand-name custard that has been made in a factory. Because it contains pasteurized eggs, cream, and/or milk, this custard is safe to consume during pregnancy.

Pasteurized eggs should be used in any branded (even supermarket own-brand) custard; nevertheless, be sure to verify the label. As long as the custard is “shelf-stable,” which means it isn’t kept in the fridge, it will be pasteurized before serving because it will be kept at room temperature.

Even if the custard is marketed as ‘fresh custard,’ it is likely to contain pasteurized egg and dairy products because it is sold ready-made in a tub in the refrigerated department of the shop.