CHEF’S TIP: Removing ramekins from a bain marie

It’s a pesky business removing a perfectly cooked custard or crème brûlée from a scorching hot water bath. You use a towel and it ends up getting soaked. You use the tips of your fingers and they get scolded. You use a pair of tongs and they slip from your reach, spraying you and your brûlées with water. Like I said, it’s a pesky business.

Only, according to much praised pastry chef David Guas– it need not be so. Wrap each end of your tongs with thick rubber bands to create a non-slippery surface and remove your ramekins with ease. Now, isn’t that just sweet? Oh, to have a clever chef in every kitchen.

David currently owns Damgoodsweet Consulting Group LLC and is set to open Bayou Bakery, in McLean, Virginia by the end of the year.

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1 Response to “CHEF’S TIP: Removing ramekins from a bain marie”


  1. 1 Caroline August 3, 2008 at 10:18 pm

    Thanks for the tip. I make baked custard frequently and this looks like a good solution for me.


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