Learn why this old-school baking technique is worth using for silky smooth custards, flans, and cheesecakes. Trending Videos
When a recipe calls for a hot-water bath, it (unfortunately) is not an instruction for you to take a nice, relaxing soak while your dessert bakes. Also known as a bain marie, a hot-water bath is an essential technique for cooking creamy desserts in the oven to achieve smooth custards, fluffy cheesecakes, and flawless flans. To learn more about the classic French technique of bain marie and to glean tips for making it as fuss-free as possible, we asked Elise Bayard Franklin, a chef instructor at The Cambridge School of Culinary Arts in Cambridge, Mass., for a lesson on what a bain marie is and her tips to use it safely and efficiently.
A water bath is simply a pan of hot water that you place in the oven. Also called a bain-marie, a water bath helps more delicate bakes—particularly cheesecakes—bake more evenly.
Why It’s Vital to Use Boiling Not Tap Water
When a recipe calls for a hot-water bath, its tempting to use hot water from the tap but Bayard Franklin advises you to think twice about shortcuts and boil the water instead. “The idea with a water bath is to provide steam and protect your baked goods,” she says, suggesting that you only pour just-boiled or simmering water into the pan and put it straight in the oven so it doesnt cool down too much.
What a Hot-Water Bath Is—and When to Use One
A hot-water bath is a gentle method of oven cooking whereby individual ramekins or a single pan (most commonly a springform pan) are set inside a large baking dish with high sides, such as a roasting pan, that is set in the oven. The pan is then filled with very hot water until it reaches halfway up the sides of the baking dishes. The result of using a water bath is a steamy environment in your oven that promotes even cooking for delicate foods like cheesecakes, flans, creme brûlées, and custards.
Bayard Franklin likes to think of a hot-water bath as an insurance policy for bakes that are prone to overcooking or cracking. “Baked custards are the dish I think of immediately when asked when to use a water bath”, she says. “A baked custard, such as a cheesecake, is prone to cracking, but the moisture provided by a hot-water bath can help prevent that.” The hot water bath also helps ensure a silky texture for creamy, custard-like desserts.
How to Make a Cheesecake Water Bath | Sally’s Baking Recipes
FAQ
What is baking in a water bath called?
What is the cooking term for a water bath?
What is the French name for a water bath cooking?
What are the different baking terminologies?
Can You bake with a water bath?
To bake using a water bath, you will need a baking pan that is large enough to hold a springform pan (or other baking dish), and is also large enough to allow for water to surround the springform pan. Next, cut a large single sheet of aluminum foil, making sure that it is wide enough to surround all sides of your springform pan.
What is a water bath in the oven?
A water bath is simply a pan of hot water placed in the oven, and using this method has two benefits when baking. First, a water bath adds moisture to the oven and this is important for baking foods like cheesecakes, which tend to crack from the heat of the oven, or custards which can become rubbery without moist heat.
What is a water bath?
A water bath is just a pan of hot water placed in the oven, into which you put the baking dish that contains the food you need to cook. The hot water helps keep the temperature surrounding the food more consistent. This is particularly useful for recipes containing eggs, which can be quite temperamental in unmoderated temperatures.
Why do you need a water bath when baking?
As well as ensuring things bake gently and evenly, a water bath also creates moisture in the oven that will stop bakes from drying out.