In a small bowl, whisk the egg yolks. Set aside.
Whisk together in a medium saucepan the cream, whole milk, orange zest, salt, cane sugar, and brown sugar.
Cook over low to medium low heat, stirring constantly, until the mixture boils.
Lower burner to low. Add the chocolate chips. Stir until the chocolate pieces have melted.
Pour approximately 1/3 of the milk/cream mixture into the whisked egg yolks, stirring continuously. Pour back into the saucepan and continue cooking over low heat for about 1 1/2 to 2 minutes and until the mixture begins to thicken and will coat the back of a wooden spoon. Do not let the cream come to a boil.
Remove from the burner. Add in the rum and the Grand Marnier Liqueur and stir completely.
Pass the cream mixture through a sieve into a bowl.
Spoon or pour into small glassware or ramekins.
Cool on the counter. Make Orange Whipped Cream and pipe or dollop on top. Add berries or chocolate shavings.