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1
Wrap a parchment paper or aluminum foil collar around the outside of the individual ramekins; the collar should be about 1 inch above the top of the dish.
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2
Secure each collar with a small amount of butter.
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3
Place ramekins in the fridge to cool.
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4
In an electric mixer fitted with a whisk attachment, whip the heavy cream until it forms soft peaks.
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5
Set aside in the refrigerator.
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6
In a large, heavy saucepan, cook the sugar and water over medium-high heat until it reaches the soft ball stage at 235 to 240 degrees F, about 3 minutes (see Cook's Note**).
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7
(Do not overcook the sugar.)
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8
Meanwhile, place the yolks into the bowl of an electric mixer and turn to high speed.
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9
Slowly add a little of the hot sugar syrup.
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10
Decrease speed to medium and add the remaining syrup in a slow, steady stream (see Cook's Note***).
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11
Continue to whip for about 5 to 8 minutes, until the mixture is thick and cool.
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12
Remove the bowl from the mixer.
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13
Whisk in the orange-flavored liqueur and orange zest (see Cook's Note****).
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14
Mix in 1/4 of the whipped cream until well incorporated, then fold in the remainder.
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15
Spoon into the ramekins and fill about 1/2-inch above the ramekin.
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16
Freeze until set, about 2 hours.
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17
Remove the collars and serve.
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18
Cook's Note: *If you don't have a rasp (carpenter's plane), you can finely mince the orange zest.
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19
**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.
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20
***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.
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21
Pouring the hot syrup towards the side of the mixing bowl will help prevent any hot liquid from being splattered out of the bowl.
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22
****Different flavored oils, extracts, zests, and liqueurs can be used to suit your liking.
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23
Alcohol can also be omitted, if preferred.
