Pour 1 2/3 cups milk (400 ml) into a saucepan. Add 5 tablespoons sugar and the grated zest of half a lemon.

Pour the remaining 1/3 cup cold milk (100 ml) into a separate bowl and dissolve the crema catalana powder in it. Mix until completely dissolved.

When the milk in the saucepan starts to boil, remove it from the heat and add the milk with the dissolved crema catalana powder. Whisk until the mixture thickens.

Pour the crema catalana into four bowls and top with the figs, sliced thinly.

In another saucepan, add the remaining sugar to caramelize. When it starts to turn golden, add 1 tablespoon of water and let it boil until it becomes a caramel sauce.

Drizzle the caramel sauce over the crema catalana and figs.

Chill in the refrigerator for about 2 hours before serving.