Grand Marnier Soufflé with Vanilla Sauce

To prepare sauce, place 2 egg yolks in a medium bowl.

Combine whole milk and 2 1/2 tablespoons sugar in a small, heavy saucepan over medium heat; heat to 180 or until tiny bubbles form around edge (do not boil).

Gradually add hot milk mixture to 2 egg yolks, stirring constantly with a whisk. Return mixture to pan; cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly.

Remove from heat. Stir in 1 teaspoon vanilla and dash of salt.

Pour into a glass bowl; cover and chill.

Preheat oven to 37

To prepare souffl, coat a 1 1/2-quart souffl dish with cooking spray; sprinkle with 1 tablespoon sugar.

Place 3 egg yolks in a medium bowl; set aside.

Place flour in a small, heavy saucepan; gradually add 2% milk, stirring with a whisk. Stir in 1/4 cup sugar; add butter. Cook over medium heat until thick (about 5 minutes), stirring constantly. Gradually add hot milk mixture to 3 egg yolks, stirring constantly with a whisk. Return mixture to pan; cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Stir in liqueur and 2 teaspoons vanilla; cook 1 minute, stirring constantly.

Remove from heat.

Place egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into milk mixture; gently fold in remaining egg white mixture.

Spoon into prepared souffl dish.

Place souffl dish in a 9-inch square baking pan; add hot water to pan to a depth of 1 inch.

Bake at 375 for 30 minutes or until puffy and set. Spoon about 3 tablespoons sauce over each serving.

Serve immediately.