4 egg yolks
1/2 c. sugar
1 tsp. vanilla
1 1/2 c. Half & Half
1/2 c. Grand Marnier

Combine yolks and sugar in small bowl. Beat until light and fluffy. Place Half & Half and vanilla in sauce pan. Bring to boil, beating constantly. Very slowly, pour hot Half & Half mixture into yolks. Transfer back to sauce pan and stir constantly over low heat 20 minutes or until custard thickness. Add Grand Marnier, stir and let cool. Pour over souffle.