reach a temperature that is favorable to bacteria growth But this is no reason to panic, since in pastry we bake or cook all of our products that use egg yolks When we make custard or vanilla sauce we bring the temperature of the eggs up to a minimum of 165°F/75°C to make it safe; 185°F/85°C will kill most but not all of the salmonella bacteria Cool the product quickly and keep it refrigerated until it is consumed It’s crucial to cool the custard in less than 20 minutes because that’s the amount of time it takes for salmonella to produce a new generation of bacteria That’s why we use the ice bath, or for pastry cream, the freezer I have seen people cook a custard perfectly so that most of the salmonella bacteria is dead and the custard is safe to eat, but then leave it to “air cool” for hours on the counter Since cooking does not destroy every single salmonella bacterium that may be present in the custard, if you allow the custard to sit in a warm environment (between 41°F/5°C and 135°F/57°C) a new generation of bacteria will .. .the temperature of the eggs up to a minimum of 165°F/75°C to make it safe; 185°F/85°C will kill most but not all of the salmonella bacteria Cool the product quickly and keep... It’s crucial to cool the custard in less than 20 minutes because that’s the amount of time it takes for salmonella to produce a new generation of bacteria That’s why we use the ice bath, or for pastry cream, the. .. seen people cook a custard perfectly so that most of the salmonella bacteria is dead and the custard is safe to eat, but then leave it to “air cool” for hours on the counter Since cooking does not destroy every