Crème brûlée, also known as burnt cream or Trinity cream, is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar. It is normally served at slightly chilled; the heat from the caramelizing process tends to warm the custard producing a cool center. The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings. The earliest known recipe for crème brûlée appears in François Massialot's 1691 cookbook Cuisinier royal et bourgeois. The name "burnt cream" was used in the 1702 English translation. In 1740 Massialot referred to a similar recipe as crême à l'Angloise; 'English cream'. The dish then vanished from French cookbooks until the 1980s. 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'. Crème brûlée was not very common in French and English cookbooks of the nineteenth and twentieth centuries. It became extremely popular in the 1980s, "a symbol of that decade's self-indulgence and the darling of the restaurant boom", probably popularized by Sirio Maccioni at his New York restaurant Le Cirque. He claimed to have made it "the most famous and by far the most popular dessert in restaurants from Paris to Peoria".