Fion" or "flan maraîchin" is an egg custard. Typical of the marshes, it was traditionally made at Easter. The recipe has been the same since the 18th century: eggs, milk, butter, flour, sugar... and salt, of course!
Recipe
Ingredients
- 8 eggs
- 150 g sugar
- 1.2 litres of whole milk
- 1 kg flour
- 150 g butter
- 1 cinnamon stick
- A pinch of salt
Preparation
The fiounée
- Bring 1 litre of milk to the boil in a saucepan with the cinnamon and sugar,
- Beat 5 eggs in a bowl,
- Pour the hot milk gradually over the eggs while stirring,
- Place the mixture in a bain-marie and bake for approximately 1 hour at 190°C,
- Set aside in a cool place
The paste
- Pour the flour into the bowl and make a well,
- Add 3 eggs, butter, salt and 20 cl milk,
- Knead to a very stiff dough,
- Roll out the pastry with a rolling pin.
Assembling the vegetable flan
- Line the buttered tin with the pastry, taking care not to let any air in. Pinch the edges together with your fingers to form a lace,
- Plunge the mould into the boiling water and cook for 5 minutes,
- Remove the pastry by turning the tin upside down, then leave to dry and cool overnight,
- Pour the cream into the pastry and bake at 160°C for 45 minutes.
- Leave to cool before serving
Themes
