2 eggs
2 Tbsps. sugar
2 Tbsps. Grand Marnier
Orange zest marinated in Grand Marnier overnight; optional

Utensils:
1 souffle bowl
1 small stainless steel bowl
1 large stainless steel bowl for egg whites
1 French whip
1 wooden spatula

Coat the souffle bowl with 1 ounce of butter and 1 ounce of sugar. Remove the excess and reserve. Separate egg yolk from whites. Place each one in a different stainless steel bowl. Add the sugar to the yolks. Mix the Grand Marnier with the orange zest. Whip the egg whites until firm. Fold egg whites into Grand Marnier mixture. Gently pour into the souffle bowl. Bake for 15-20 minutes at 350 degrees or until you have a nice uniform blonde color on the top.

Option: for sauce and flambe:

SAUCE:

1 egg yolk
1/4 cup whipping cream
1/8 cup heavy cream
1 Tbsp. Grand Marnier

Mix gently.

FLAMBE:

Leave souffle on a large warm plate. Pour 1/4 cup Grand Marnier around the plate, then flame it. Serve immediately.