Bain marie or water bath

Can be any deep pan or ovenproof container, half-filled with hot water, in which delicate foods are cooked inside their mold(s) or terrine(s), set in the hot water. The bain marie is put into a low or moderate oven. The food is protected from direct heat by the gentle, steamy atmosphere, without the risk of curdling. The term bain marie is also used for a similar container which holds several pans to keep soups, vegetables, or stews warm during restaurant service.