Techniques › Baking and pastry
Water baths (bain-marie)
Beginner Baking and pastry
Water baths is baking a dish set inside a larger pan of hot water, so delicate custards and cheesecakes cook gently and evenly.
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How do you do it?
- Set your filled dish in a larger roasting pan. Wrap a springform in two layers of heavy foil, or nest it in a bigger cake pan.
- Set the roasting pan on the oven rack, then pour in hot water about halfway up the sides of the dish.
- Bake as directed, then carefully lift the dish out; let the water cool before moving the big pan.
Why does it work?
Water can't get hotter than about 212°F, and evaporation keeps it a bit cooler still, even in a 325°F oven. So the sides and bottom of the dish stay at a gentle temperature while the center catches up. That keeps egg proteins from overcooking at the edges, so custards stay smooth and silky instead of rubbery, curdled or cracked. The steam also keeps the surface moist.
What are the common mistakes?
- One layer of thin foil on a springform — water seeps in and the crust goes soggy.
- Carrying a full pan of hot water to the oven — spills and burns.
- Using cold water — it slows the bake and the timing runs long.
Still stuck? Watch someone do it on YouTube.
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