Grand Marnier Soufflé

Heat the milk, over medium heat, in a 2-quart saucepan.

In another 2-quart saucepan, melt the butter over medium heat. When the butter is melted, stir in the flour and mix until combined well. Reduce heat to low, and stir frequently.

When the milk comes to a simmer, stir in the sugar. Continue to stir, dissolving the sugar for 2 minutes.

Pour the milk mixture into the butter mixture and stir with a whisk to combine, cooking over medium heat until a ball forms and the mixture releases from the sides of the pan.

Immediately place the mixture in a mixing bowl and stir (using the flat paddle) on medium-low speed with an electric mixer for 10 minutes.

One by one, stir in the egg yolks, allowing each to be completely incorporated before adding the next. When all of the egg yolks are incorporated, set the mixture (soufflé base) aside and allow it to cool.

Generously butter ten 1 1/2 cup soufflé dishes, covering the entire surface area on the inside of the cups, including the rim. Coat the buttered cups with granulated sugar, rotating the cups to coat them evenly. Tap out any excess sugar.

Stir the Grand Marnier into the base, mixing well.

Preheat the oven to 350 degrees.

In an electric mixer fitted with a whisk, whip the egg whites and cream of tartar to stiff peaks.

With a large rubber spatula, gently fold half of the egg whites into the base. Continue folding in the remaining egg whites.

Gently pour the batter into the prepared soufflé dishes, filling them 4/5 of the way full. Be careful not to drip the batter on the rims, or the soufflés may not rise evenly.

Bake in the center of a 350-degree oven for 35 minutes, or until lightly browned on top.

Remove from the oven, place on a small serving plate and dust with powdered sugar. Serve immediately with a side of Grand Marnier Crème Anglaise poured into a hole poked in the top.