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1
Preheat oven to 400F.
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2
Generously butter eight 1-cup (3 1/2 x 2-inch) ramekins and coat with sugar, knocking out excess sugar.
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3
In a 1 1/2-quart heavy saucepan melt 3/4 stick butter over moderately low heat and whisk in flour.
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4
Cook roux, whisking, 3 minutes.
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5
Add milk and cook over moderate heat, whisking, until mixture is very thick and pulls away from sides of pan.
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6
Transfer mixture to a bowl and cool 5 minutes.
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7
In a large bowl whisk together yolks, vanilla, oil, and a pinch salt, and whisk in milk mixture and Grand Marnier, whisking until smooth.
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8
In a large bowl with an electric mixer beat whites until they hold soft peaks.
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9
Beat in 1 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks.
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10
Whisk about one fourth meringue into yolk mixture to lighten and with a rubber spatula fold in remaining meringue gently but thoroughly.
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11
Spoon batter into ramekins, filling them just to rim, and arrange ramekins at least 1 1/2 inches apart in a large baking pan.
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12
Add enough hot water to pan to reach halfway up sides of ramekins and bake souffles in middle of oven 20 minutes, or until puffed and tops are golden.
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13
Remove pan from oven and transfer ramekins to dessert plates.
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14
With 2 forks pull open center of each souffle and pour some creme anglaise into opening.
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15
Serve souffls immediately.
