Techniques

Water Bath (Bain Marie)

The French use the term Bain Marie for water bath. This technique is used to help foods cook more evenly in the oven. In the case of the Crème Caramel, placing the ramekins in a roasting pan and filling the pan with hot water until it is 1/2 to 2/3 of the way up the sides of the ramekins transfers the heat to the custard gently. The humidity from the steam that rises as the water heats helps keep the top of the custard from becoming too dry.