Preheat your oven to 325˚F.

Whisk together ¾ cup of sugar and egg yolks. Set aside.

Bring a small pot of water to a boil. This will be for the water bath.

Combine cream, salt and orange zest in a pot. Bring to a simmer and remove from heat. Stir in the vanilla.

Take 1 cup of the warm cream and slowly pour it into the sugar and yolk mixture. Pour it in a steady stream and keep the whisk moving! If you add too much too fast, you can scramble the eggs and ruin this delicious cream. Add in the remaining cream in a slow stream, whisking the entire time.

Place 5 ramekins in a baking pan that is 1-2 inches high. Pour the hot water in the baking pan until it comes halfway up the side of the ramekins.

Fill each ramekin with the cream, leaving a half inch to the top. Bake for 30 minutes.

Check the crème brûlée after 30 minutes. The center should barely be set.

Remove from the oven and place on a cooling rack for an hour. After an hour, cover with plastic wrap and place in the refrigerator for at least 3 hours.

After 3 hours, remove form the refrigerator and top with the remaining sugar.

Using a kitchen torch, caramelize the sugar on top. Keep the torch moving so you don’t burn the sugar. If you don’t have adult supervision, use the oven broiler.

Top with fresh berries, orange slices and a mint leaf. Crack that sugar and enjoy!