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1
Preheat oven to 475.
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2
Butter and sugar a 4 cups (950 ml) souffle mold.
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3
In a small saucepan, bring the milk to a boil over medium heat.
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4
While the milk is heating, whisk the egg yolks and granulated sugar together in a small bowl.
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5
Add the flour and mix well, until smooth and free of lumps.
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6
Thin the egg yolk mixture with approximately 1/4 cup (60 ml) of the warm milk.
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7
When the remaining milk begins to boil, add it to the egg yolk mixture and stir well.
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8
Return the mixture to the saucepan and whisk rapidly over medium-high heat, making sure to whisk the bottom and the sides of the pan until the cream thickens and boils, about 1 minute.
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9
Cook the pastry cream an addtional 2 minutes over medium heat, whisking while it boils gently, until it becomes shiny and easy to stir.
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10
Remove the pan from the heat and cover to keep warm.
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11
In a large bowl, beat the egg whites with the cream of tartar until stiff peaks form.
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12
Pour the pastry cream into a large bowl and stir in the vanilla, grated orange zest, and Grand Marnier.
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13
Fold one-third of the stiffly beaten eggs whites into the pastry cream with a whisk to lighten it.
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14
Fold the remaining whites into the mixture with a rubber spatula until it is smooth.
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15
Pour the souffle batter into the prepared mold and level the surface with the spatula.
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16
Run your thumb around the top of the mold to clean off any excess batter.
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17
Bake the souffle on the lowest rack of the oven for 5 minutes.
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18
Lower the temperature to 425 and bake another 4 to 5 minutes, until the souffle has risen at least halfway above the top of the mold, and is golden-brown in color, and springy to the touch.
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19
Remove from oven, dust with confectioners' sugar and serve immediatley.
