Crema Catalana is a Spanish dessert almost identical to which French classic?

The dessert known in most of Spain as crema catalana ("Catalan cream"), but as crema cremada ("burnt cream") in Catalan cuisine, is similar to a crème brûlée; the desserts have been called "virtually identical", although crema catalana is made with milk, while crème brûlée is made with cream.

Crema catalana is a custard made from egg yolks, milk, sugar, cornflour (in modern recipes), and aromatics, typically lemon zest, cinnamon, or vanilla, with a crisp caramel crust.

Some differences between crema catalana and crème brûlée include the cooking method and the resulting consistency; the French version is made with cream and flavoured with vanilla, while the Catalan version is made with milk, and typically flavoured with cinnamon and lemon zest.

The first known recipe for crema catalana appears in the Catalan cookbooks "Llibre de Sent Soví" (14th century) and Llibre del Coch (16th century). The first of these was published three centuries before recipes for the French crème brûlée. The recipe included a custard cream, over which sugar was poured and subsequently burnt with a hot iron rod, creating the characteristic burnt crust.