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!



  • 8 eggs 
  • 150 g sugar 
  • 1.2 litres of whole milk
  • 1 kg flour 
  • 150 g butter 
  • 1 cinnamon stick 
  • A pinch of salt 


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


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