In a mixing bowl combine the ¾ cup of sugar and orange zest. Rub together with your hand until the sugar has absorbed the oils and become slightly wet. Set aside.

While the cream is heating up whisk the egg yolks with the sugar and orange zest. Once the cream is ready pour a small amount of the cream into the yolks and whisk. Slowly add the remaining cream while constantly whisking.

Pour the custard through the chinois into a pourable dish or bowl.

Set the 6 ramekins inside a roasting dish. Add the hot water into the roasting pan that will come up to at least halfway up the sides of the ramekins. Then pour the custard into each ramekin in equal amounts.

Bake on the center rack for 40-45 minutes or until the crème brulee is just set and the middle will still wobble when tapped.

Remove from the water and refrigerate for at least 3 hours and up to 3 days.

When you are ready to serve sprinkle 2 tablespoons of sugar on top of each crème brulee and using the blowtorch make sweeping passes over the sugar until it has melted and caramelized. Allow the sugar to harden before serving.