The French term bain marie refers to a dish that is surrounded by a water bath while cooking. The hot water insulates the food from direct heat and ensures it cooks gently and evenly.
Food may be cooked in this manner either in an oven or on the stovetop. There is no need to purchase special equipment for this technique.
The oven technique is often used for egg-based dishes, such as custards (eg crème caramel) and puddings. Place the dish or dishes that hold the food being cooked in a baking dish. Fill the baking dish with hot water until it reaches about halfway up the side of the inner dish. Put the whole lot in the oven and cook according to the recipe instructions.
A bain marie used over a stovetop is also referred to as a double boiler and is often used for melting chocolate or making sauces. Place the food in a heatproof bowl that is placed over a saucepan of just simmering water, ensuring that the bowl does not touch the water.
ramekins in a water bath
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