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(in cooking) a receptacle containing hot or boiling water into which other containers are placed to warm or cook the food in them.
british. a double boiler.
contemporary examples

the table fork is far less time-honored than such objects as the colander, the waffle iron, the bain-marie.
the strange way we eat: bee wilson’s ‘consider the fork’ bee wilson october 12, 2012

historical examples

put in a b-ttered mould, and cook in bain-marie in the oven for about thirty minutes.
the hotel st. francis cook book victor hirtzler

put the saucepan in a bain-marie, and stir so that the eggs may not adhere.
the cook’s decameron: a study in taste: mrs. w. g. waters

heat in a bain-marie, and turn out of the pie dish, and serve with a very good sauce poured round it.
the cook’s decameron: a study in taste: mrs. w. g. waters

the americans are shivery people, stewing themselves in a bain-marie.
jonathan and his continent max o’rell

boil it in a bain-marie or in a thick square cloth, in a pot of boiling water.
miss leslie’s new cookery book eliza leslie

put some very light chicken force meat (quenelle) in small round b-ttered timbale moulds, and cook in bain-marie (double boiler).
the hotel st. francis cook book victor hirtzler

keep the sauce very hot in a bain-marie or in a double saucepan.
the belgian cookbook various

put in b-ttered pudding mould and bake in bain-marie (hot water bath) for about thirty minutes.
the hotel st. francis cook book victor hirtzler

different dishes are variously allowed to stand, cook or bake in bain-marie.
the hotel st. francis cook book victor hirtzler

noun (pl) bains-marie (bɛ̃mari)
a vessel for holding hot water, in which sauces and other dishes are gently cooked or kept warm
n.

1822, from french bain-marie, from medieval latin balneum mariae, literally “bath of mary.” according to french sources, perhaps so called for the gentleness of its heating. middle english had balne of mary (late 15c.).