How To Make A Bain Marie

Bain marie (literally ‘Marie’s bath’) is named for an Ancient Greek alchemist, Mary the Jewess, who allegedly used such a device in her preparations.

It’s other name, hot water bath, is more descriptive. A bain marie is sometimes used as a food warmer for buffets, but in cooking it’s used to protect delicate preparations like soufflés, creme caramel and self saucing puddings. I also use a bain marie to gently steam stuffed artichokes.

Cooking food in a water bath protects it in two ways. It maintains a constant gentle temperature around it, preventing things like custard from getting too hot and curdling. And it generates steam which helps cook the food, prevents it from drying out and stops preparations like custards from cracking.