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