I have been promising my recipe for my Fabulous Crème Brûlée.As you can see from the picture - it is in the oven!
In the meantime, I need to tell you about a bain-marie. Simply, Bain-marie is French for double boiler.
For those that need an official definition: to heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time.
My source: Wikipedia.
To make my fabulous Crème Brûlée, you will need to know the term bain-marie as you will need to use one. You don't need any special equipment - I just use a roasting tray or dish and half-fill it with warm water. Simple. Nothing to it! You then place the second dish into the water, being careful that the water does not run into whatever you are cooking. There you have your double boiler... and into the oven. This method is perfect for custards and cheesecakes.
The bain-marie need not only be used in the oven. It can also be applied on the stove top or burner. This is perfect for melting chocolate and even warming your baby's bottle.
Watch this space for more!
1 comment:
Thank you for posting such a useful, impressive and a wicked article./Wow.. looking good!
bain maries
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