The exact origin of crème brûlée is uncertain. France, England, and Spain all claim to be the country where crème brûlée had its origin. The first printed recipe for a dessert called crème brûlée is from the 1691 edition of the French cookbook "Le Cuisinier Royal et Bourgeois" by Francois Massialot, a cook at the Palace of Versailles. That version was a sweet custard of egg yolks and milk with a burnt sugar crust. It is similar to the modern versions. In the second edition of the book, the dessert is called "crème anglaise". 