2 heaping tbsp. flour
1 stick butter
10 tbsp. sugar
8 eggs, separate yolk and whites
2 c. milk
8 tbsp. liquor (Cointreau, Triple-Sec, Grand Marnier)

In a big saucepan, melt butter; add flour and mix. When it bubbles, pour cold milk in all at once. Stir until it boils. Turn over on to 375 degrees. Take pan off heat. Add sugar, liquor, and egg yolks. Beat egg whites until very firm. Add to saucepan, folding very delicately.

Butter a souffle dish (it should be big enough for the batter). Fill dish 3/4 full. Before putting dish in oven, use a knife to separate batter from sides of dish. Bake for 40 minutes (30 minutes, if using 1/2 recipe). DO NOT OPEN OVEN WHILE SOUFFLE IS COOKING!