The Fion Vendéen is a flan and dessert that can be found in bakeries, pastry shops and restaurants throughout the Marais Breton Vendéen. It was traditionally served at Easter and for communion in the Marais Breton Vendéen area, but nowadays, it’s available all year long.
Fion Vendéen
The Fion Vendéen is a cake and dessert that can be found in bakeries, pastry shops and restaurants throughout the Marais Breton Vendéen. It was traditionally served at Easter and for communion in the Marais Breton Vendéen area, but nowadays, it’s available all year long.
Servings: 4 people
Ingredients
Ingredients for the custard filling:
- 5 eggs
- 150 g sugar
- 1 stick of cinnamon
- 1 L whole milk
Ingredients for the dough:
- 1 L flour
- 3 eggs
- 150 of butter
- A pinch of salt
- A small glass of milk
Instructions
Custard filling
- Bring the milk to the boil in a saucepan with the cinnamon and sugar.
- Break in the eggs and beat them.
- Pour the hot milk little by little over the eggs, while stirring.
- Place the mixture in a bain-marie and bake for about 1 hour at 190°C.
- Leave to cool before eating.
Fion vendéen
- Roll out the dough.
- Heat the bowls in a bain-marie and butter them.
- Place the dough in the dish, making sure that there is no air underneath.
- Cook the bowls with the dough in boiling water for 5 minutes.
- Remove the dough, upside down.
- Dry and cool the dough and prick it with a pin.
- Put the dough in the oven to brown.
- Pour in the custard and bake for at least half an hour (depending on the oven).
Recipe from Pays de Saint Jean de Monts (French-only site), courtesy of Vendée Expansion.
