A bain-marie is a pan of water that is used to help mixtures such as custards bake evenly and to protect them from the direct heat of the oven or, in some cases, the stove. Bain-marie are usually used for dishes that are baked in small containers (ramekins or casseroles) because the constant temperature of the water helps them all cook at the same rate regardless of the evenness of the oven. The water for bain-marie is usually brought to a boil on top of the stove and poured around the containers in a pan just large enough to hold them. Cold water would cause the food to cook too slowly.
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