2 1/2 cups heavy cream
1 cup sugar
3 tablespoons water
8 egg yolks
1 1/2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
2 teaspoons rasped orange zest, see Cook's Note*
2 tablespoons butter
*If you don't have a rasp (carpenter's plane), you can finely mince the orange zest. **The soft ball stage is achieved when a drop of the cooked sugar mixture is dropped into cold water and forms a soft ball, but flattens on its own when it's removed. ***Try not to hit the whisk or sides of the bowl with the hot syrup; the syrup can cling to the whisk/bowl and cool, preventing it from fully incorporating into the egg mixture. Pouring the hot syrup towards the side of the mixing bowl will help prevent any hot liquid from being splattered out of the bowl. ****Different flavored oils, extracts, zests, and liqueurs can be used to suit your liking. Alcohol can also be omitted, if preferred.