Amaretto Cream Brûlée for 2 (or for one who has a sharing problem)

This is one of my favorite deserts.  I love the crack of the spoon on the carmalized sugar.  The creamy goodness of the inside against the fresh berries.  Oh and just had to add amaretto and some orange to introduce a little more flavor.  I hope you like it.  Quick note: I used too big of ramekins so the presentation was not my best.
2 egg yolks
4 oz heavy cream
1/4 cup sugar plus 2 teaspoons
1/2 teaspoon amaretto
1 teaspoon brown sugar
1/2 teaspoon orange zest
Sugar for brûlée
Serve with berries
Preheat oven to 350
In a medium sauce pan,  heat cream on medium high heat until boiling; let cool for 15 minutes
In a bowl add egg yolks and 1/4 cup sugar, beat until light and fluffy
Add orange zest
Add cream to eggs mixture a little at a time, whisking constantly for 4 minutes
Add amaretto and whisk for 1 minute
Pour into  ramekins 2/3 full
Place ramekins in a 9 x 13 baking pan
Add boiling water 1 inch deep
Bake for 30-35 minutes until set but still a little giggly in the center
Refrigerate for 2 hours (overnight is best)
Take remaining sugar and coat top of custard
With a torch, melt sugar and caramelize
Garnish with berries

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