I’ve always done my SMBC to 160F and haven’t had any problems! As far as I understood in my food safety classes, hard boiled eggs or anything containing eggs (like custard, and in this case SMBC) needs to have an internal temperature of 160F. I also use pasteurized egg whites and constantly whisk while heating with sugar. Haven’t had any issues. Correction, I had issues after going through a break-up and wasn’t patient enough when adding the butter. I was so mad at myself but have since recovered. :P
Ali, Ventura CA http://www.thesugarlab.net http://www.facebook.com/AlisSugarLab
