Original sentence: The exact origins of this dish are unknown, though the earliest known reference to it is in France in François Massialot's 1691 cookbook, and the French name was used in the English translation of this book, but the 1731 edition of Massialot's Cuisine roial et bourgeoise changed the name of the same recipe from "crème brûlée" to "crème à l'Angloise"
Edited sentence: ) creme brulee is not a onslaught of stimulating flavours, textures or ingredients.Also, unlike other desserts (cheesecakes, cakes, etc.Coupled with cognac or after dinner coffee and long conversation, it provides lingering enjoyment after a fine meal.Creme brulee is considered among the most popular desserts for the manner in which it delights the palate after any meal, as well as  its lightness which is nice after eating a rich meal such as salmon, steak or pate de foie gras (as opposed to a cheesecake which will sit heavy in the stomach and can give a bloated uncomfortable feeling).Elegantly simple, the taste experience is one of appreciation for subtleties in taste and texture.It appeared in France in François Massialot's 1691 cookbook, and the French name was used in the English translation of this book, but the 1731 edition of Massialot's Cuisine roial et bourgeoise changed the name of the same recipe from "crème brûlée" to "crème à l'Angloise".Origins of the dessert are in dispute among Britain, France, Germany, The Czech Republic, and Spain