Water bath

Setting a baking dish inside a larger pan of hot water in the oven, so delicate custards and cheesecakes cook gently and evenly. Also called a bain-marie.

Water bath: Ramekins of custard sitting in a large roasting pan filled halfway with hot water, about to go into the oven
  • Techniques and preparation methods

Also called: bain-marie, baking in a water bath

The water around the dish can't go above its boiling point and keeps the air humid, so the edges of the custard heat slowly and don't overcook before the center sets. It helps prevent curdling, rubbery edges and cracks.

For springform pans, wrap the outside in heavy foil or set it inside a larger cake pan so water can't seep in. Pour in hot water to come about halfway up the sides.

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Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

  1. Water bath (Q803889), Wikidata