Custard Filling Shelf Life/ideas

Baking By mburkett Updated 30 Sep 2011 , 1:21pm by Gefion

mburkett Posted 29 Sep 2011 , 2:47pm
post #1 of 5

I'm making a cake for my friend's son's 1st bday this weekend. She requested custard filling. How stable is custard filling with eggs? I've searched the forum and everyone says regfrigerate it which is not problem but what about the time it leaves my fridge, 1 hour to their house and sitting on the party table for up to 3 more hours? Is it still stable?

I do have the bavarian cream sleve I can use but I really don't like the artificial taste.

I've also looked at recipes using vanilla pudding but they are all mixed with whipped cream. Don't you run into the same issue with the cream at room temp?

I just took the serve safe program and it gives you the temp guides but it doesn't give cakers guidelines as to how cakes can sit out.

If someone has a stable custard recipe, I'd love it if you could share.

Thank you!

4 replies
mburkett Posted 29 Sep 2011 , 4:38pm
post #2 of 5

My question moved off the top list too quickly with no responses. Just hoping someone can help. Thank you!

auzzi Posted 30 Sep 2011 , 3:59am
post #3 of 5

She's asked for egg custard? Real custard is perishable: you could not leave it out of the refridgerator for those lengths of time .. The same would go for a filling full of cream ..

mplaidgirl2 Posted 30 Sep 2011 , 4:08am
post #4 of 5

I did one of the pudding custards. I feel like kids like it more. I only let it sit out 2 hours. It was actually still semi cold when we cut it.

Gefion Posted 30 Sep 2011 , 1:21pm
post #5 of 5

3 hours at room temp - longer than that, and I would be required, by law, to throw it out.

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