Custard can be part of the nutrition of gourmand women during their pregnancy. It is a yellow-based preparation, eggs : flour, sugar , milk and vanilla flavoring. The composition may vary according to certain recipes, the whole is mixed and then baked. It is found in various desserts like cream puffs, some fruit pies, the milfoil ... A pregnant woman should be cautious before eating custard, indeed, it must be made with fresh eggs in 9 days maximum after the laying date, and consume in the day to avoid the risk of listeriosis.
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