How to prepare a bain-marie
A bain-marie is the best way to cook or heat a preparation gently without risk of burning.
527 K 4.2/5 (161 reviews)
7 min.
Easy
1 piece
1 IngredientLast modified on: July 5th 2013
For 1 piece, you will need:
- 1
500 ml water - Total weight: 500 grams
Times for this recipe
Preparation: 2 min.
Cooking: 5 min.
All in all: 7 min.
Step by step recipe
Stage 1 - ⌛ 2 min.
For this you will need two containers: the first (a pan) is on the hob and contains a little water, the second (a bowl or another pan) rests in the water but not in direct contact with the heat, which allows a slow rise in temperature.
Stage 2
To make one, the best way is to put something which will withstand heat in the bottom of the first pan, which can support the weight of the second container, and on which you will pour water until covering it with approximately 1 to 2 cm (1 inch).
You can use a pie ring, as in the photograph, or a small baking tin or quite simply 2 teaspoons.
You can use a pie ring, as in the photograph, or a small baking tin or quite simply 2 teaspoons.
Stage 3 - ⌛ 5 min.
And then place the second container on top, and put on low heat.
Your bain-marie is now fully functional.
Your bain-marie is now fully functional.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 0 | 0 | 0 | 0 | 0 RDI: 0 % |
| Per 100 g | 0 | 0 | 0 | 0 | 0 RDI: 0 % |
This recipe uses (among others)
Water
Like these other recipes: Special small breads, Nougat, Quick chicken curry, Citrus syrup, Leavened bread, ... See them all 137
Other recipes you may also like
Black sesame flan
Here's a very original flan recipe: the addition of black sesame paste to the mixture gives it an amazing taste and color. July 30th 202343 K 1 hour 35 min.
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu. July 30th 2021357 K5 50 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017480 K4.2 2 hours 15 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way. December 23th 2017577 K5 2 days 16 hours 30 min.
Fish petals, vegetables julienne, and beurre blanc
This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots.... December 31th 2013270 K4 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 5 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.