The Catalan dessert that is a cinnamon-flavored custard with a caramelized sugar crust is crema catalana.
Also called crema cremada or Crema de Sant Josep, it is made primarily from milk, egg yolks, and sugar. Cinnamon and lemon zest are traditional flavorings, and some modern recipes use cornstarch to thicken the custard. Sugar is caramelized directly on top to create the brittle crust.
Its history reaches back to early Catalan cookbooks. Precursor custards appear in the 14th-century Llibre de Sent Soví and the 16th-century Llibre del Coch. The name crema catalana was recorded in a 1745 cookbook by Juan de Altamiras, while the burnt-sugar topping is documented by 1770. It was traditionally associated with Saint Joseph's Day but is now eaten year-round.
Crema catalana is often confused with French crème brûlée because the desserts look remarkably similar. The Catalan version traditionally uses milk rather than relying on cream and is characteristically flavored with cinnamon and lemon zest.