The Spanish custard dessert similar to crème brûlée and topped with caramelized sugar is crema catalana.
Crema catalana is a traditional dessert from Catalonia, where it is also called crema cremada, or “burnt cream.” Its custard is usually flavored with citrus zest and cinnamon, giving it a profile distinct from the vanilla-heavy French crème brûlée. The defining finishing touch is a thin layer of sugar browned until crisp.
The dessert has deep historical roots. Related custards appear in medieval Catalan cookbooks, including the 14th-century Llibre de Sent Soví. The name crema catalana was recorded in an 18th-century cookbook by the Spanish friar Juan de Altamiras. It is traditionally associated with Saint Joseph’s Day on March 19, although it is now served year-round.
A common mix-up is treating crema catalana and crème brûlée as identical. Both are baked or cooked custards with a crackly sugar crust, but crema catalana is commonly thickened on the stovetop and characteristically includes citrus and cinnamon. Natillas is another Spanish custard, but it normally lacks the burnt sugar topping.