Bain-Marie

A container filled with hot water into which another vessel is placed to cook the contents gently. To translate, bain means bath in French. This technique is most often used to bake delicate custards and cheesecakes. The hot water bath provides an even temperature that keeps the protein from cooking quickly, which can shorten the protein strands and result in a grainy or curdled texture where a silky, luscious mouthfeel is desired.