5 egg yolks
3/4 c. sugar
4 drops vanilla
1 c. flour
2 c. milk
1 oz. grand marnier
8 egg whites
Powdered sugar
Sweetened whipped cream

Beat egg yolks with 1/2 cup sugar and vanilla until light and fluffy. Gradually beat in flour until paste is formed. Meanwhile, bring milk to boil. Add egg mixture all at once to milk, bring again to boil and with heavy wire whisk quickly and vigorously beat until paste is well incorporated into milk and mixture is smooth. Continue to stir with wooden spoon until mixture is thick as light choux paste or pastry cream. Add grand marnier and stir until blended. Cool. Beat 3 egg whites with 1/3 of remaining sugar. Continue beating until sugar is incorporated.

Add remaining 2 egg whites and remaining sugar and beat until whites are stiff and shiny but not dry. Add whites should not slide if bowl is tipped. Fold egg whites into souffle batter. Pipe or spoon into 12 greased and sugared 2 inch souffle dishes or custard cups or 2 (5 inch) souffle dishes and bake at 350 degrees for 30 minutes for individual souffles or 1 hour or longer for large souffles. Dust with powdered sugar and serve topped with sweetened whipped cream.