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. Its other name, hot water bath, is more descriptive.
A bain marie is sometimes used as a food warmer for buffets and can also refer to a bowl placed over a pot of barely simmering water when making sauces such as hollandaise.
In most recipes however a bain marie is a water bath used to protect delicate dishes 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 the dish, preventing things like custard from getting too hot and curdling. It generates steam which helps cook the food, prevents it from drying out, and stops preparations like custards from cracking.
You’ll need:
Here’s how to make a bain marie for cooking (see video below at 2:50-3:33 and 6:35-7:38):
Now you know how to make a bain marie you can cook crème caramel; Caribbean flan; orange pots de crème; lemon delicious pudding; Japanese cheesecake pancake; and stuffed artichokes.
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