Techniques

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.