Bain-marie

Can be any deep container, half-filled with hot water, in which delicate foods, e.g. custards or fish mousses, are cooked in their moulds or terrines. The bain-marie is put into a low or moderate oven and the food is protected from direct heat by the gentle, steamy atmosphere, without risk of curdling. The term bain-marie is also used for a similar container which will hold several pans to keep soups, vegetables or stews warm during restaurant service.