2 c. milk
3 to 4 oz. powdered sugar
2 oz. flour
6 eggs
1 shot of Grand Marnier
4 tbsp. butter

Boil the milk and sugar, except for 2 tablespoons of sugar, which is to be mixed with the flour. Pour the warm milk on the flour, mixing all the time. Use a wooden spoon. Add the butter, and in that order, one after the other; egg yolks, Grand Marnier. Make a firm meringue (with egg whites) and delicately incorporate in the mix. Butter the souffle mold. Pour in the mix and cook about 30 minutes at 400 to 500 degrees. Serve as soon as out of the oven.