Mary's bath
I'm about to get a custard out of the oven in a few minutes. Did you know that the water bath surrounding a custard's dish is called a bain marie, or "Mary's bath"? Supposedly, that is because the bath moderates the temperature of the custard and keeps it from getting too hot or cold, and ensures the custard is evenly cooked throughout; that is analogous to the mildness and temperance of the Virgin. Interesting, no?
