The earliest known reference to crème brûlée in print appears in François Massialot's 1691 cookbook Cuisinier royal et bourgeois.[2][3] The name "burnt cream" was used in the 1702 English translation.[4] Confusingly, in 1740 Massailot referred to a similar recipe as crême à l'Angloise, 'English cream'. The dish then vanished from French cookbooks until the 1980s.[2] A version of crème brûlée (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron".[1]