This might be a silly question, but if using a soufflé dish, do I still need the bain-marie?

  • Posted by: MrsK
  • August 27, 2013
Cannoli Cake
Recipe question for: Cannoli Cake


MrsK August 28, 2013
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.
HalfPint August 28, 2013
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.
MrsK August 28, 2013
I'll be fuming (pun intended) if it burns, but I'll let you know.

drbabs August 27, 2013
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.
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