baby feeding

When pregnant, can I eat pastry cream?

When pregnant, can I eat pastry cream?

With Noémie Abitbol, ​​dietitian nutritionist based in Levallois-Perret (92)

Which cream to eat while pregnant?

Creams may contain raw egg and undercooked milk. They are likely to contain two dangerous bacteria for the pregnant woman and the future baby: salmonella for eggs, and listeria monocytogenes for milk. In rare cases, these can cause in utero death of the baby, miscarriage or even a malformation. So we don’t take any risks!

The creams authorized during pregnancy are therefore those which are cooked (at a temperature between 72°C and 85°C) or of vegetable origin (based on soy milk, almond milk or coconut).

Pregnancy: can I eat pastry cream when pregnant?

Custard is the one that is regularly found in desserts such as fruit pies, strawberries, millefeuille, or even Swiss bread and Chinese brioche. It is allowed during pregnancy.

“The pastry cream is cooked, so there is no risk of catching salmonellosis or listeriosis”, says Noémie Abitbol.

Can pregnant women eat whipped cream?

whipped cream can be consumed as fruit supplements, such as red fruits, or desserts of all kinds. It’s a cute little sin that expectant mothers generally appreciate.

“If the whipped cream is made with pasteurized or sterilized milk, it can be consumed”,says the dietitian.

Pregnant, you can therefore treat yourself with industrial or homemade whipped cream, based on vegetable milk or well-cooked milk beforehand.

Pregnant women: beware of overconsumption of cream made from soy milk

Soy contains phytoestrogens which are hormones belonging to the family of isoflavones that can disrupt the hormonal system of pregnant women.

out of cautionAfssa (French Food Safety Agency) authorizes future mothers to consume a single food containing soy per day throughout pregnancy, as well as during lactation.

When pregnant, can I eat custard?

Served with a chocolate fondant, a good floating island or even a sponge cake, the custard is gourmet to perfection.

However, it is not consumable for pregnant women. “We use raw egg yolk for the custard, even if the cooking is at low temperature, it cannot kill potential bacteria such as salmonella, so it is to be avoided during pregnancy”, details the dietitian.

It is still possible to create your own vegan custard made from vegetable milk.

Knowing that in restaurants, bakeries or pastry shops, it is difficult to know the exact composition of cream-based products, it will be better to make sure of what they contain precisely before consuming them.

Moreover, like all types of sweet foods, desserts made with cream and sugar should be consumed in moderation to avoid the risk of gestational diabetes (or gestational diabetes).

Finally, whatever the type of milk and egg-based products, it is important not to break the cold chain by putting them in the fridge without delay.

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