Water Bath (Bain Marie)
The French use the term Bain Marie for water bath. This technique is usedto help foods cook more evenly in the oven. In the case of the Creme Brulee, placing the ramekins in a roasting pan and filling the pan withhot water until it is 1/2 to 2/3 of the way up the sides of the ramekins transfersthe heat to the custard gently. The humidity from the steam that risesas the water heats helps keep the top of the custard from becoming too dry.
Recipes
Creme Caramel (Flan)
Creme Brulee
Peppermint Crème Brûlée
Chocolate Cheesecake
Caramelized Apple Cheesecake
Pumpkin Cheesecake
Cheesecake
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Great Technique Makes for Great Meals
Don’t know how to do it? We explain common cooking techniques and the hows and whys of what they are and why they work.
