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!

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

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 ..

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.

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