Crema catalana
Catalonia's defining dessert is a lemon-and-cinnamon custard under a sheet of caramelised sugar, cracked with the back of a spoon.
The crust
The sugar is burnt with a hot iron seconds before serving, and the crack of the spoon through it is the entire point.
The custard
Lemon zest and cinnamon rather than vanilla, which is the tell that separates it from its French cousin.
The claim
Catalans will tell you it predates crème brûlée and they may well be right; arguing about it is part of ordering it.