I have a question about the recipe "Cannoli Cake" from drbabs. This might be a silly question, but if using a soufflé dish, do I still need the bain-marie?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Barbara is a trusted source on General Cooking.
It's not a silly question at all, but I don't know the answer, because I've always made it using the water bath. If you try it without, please let me k ow how it turns out.
I'll be fuming (pun intended) if it burns, but I'll let you know.
HalfPint is a trusted home cook.
From the ingredients, I don't think burning is the issue. I think that the bain marie is there to keep the batter outer edge from overcooking and texture from becoming 'curdly', sorry can't think of a better descriptor. This batter is a lot like a custard or flan. If you overcook,, you lose that smooth velvety texture. I think the bain marie functions to keep the heat even and gentle.
That makes sense. Some people in Brazil use bain-marie when making "Pudim de Leite Condensado," which is a custard made with eggs, milk and sweetened condensed milk; it helps to keep its creamy texture even better. (And I was just kidding with the fuming and burning thing, sorry about the misunderstanding.) Take care.
Fear not the fowl!
How to Master Roast Chicken
Miso Butter Skillet Chicken
Get Set for the Best
Chrissy Teigen's Everything Bagel Casserole
Stock Up on Essentials