Grand Marnier Soufflé with Vanilla Sauce

Ingredients

• 1 tablespoon butter 
• 0.5 teaspoon cream of tartar 
• 5 large egg whites 
• 2 large egg yolk lightly beaten
• 3 large egg yolk lightly beaten
• 3 tablespoons flour all-purpose
• 3 tablespoons grand marnier orange-flavored ( liqueur)
• 0.7 cup milk 2% reduced-fat
• 0.1 teaspoon salt 
• 1 Dash salt 
• 0.3 cup sugar 
• 1 tablespoon sugar 
• 2 tablespoons sugar 
• 2.5 tablespoons sugar 
• 1 teaspoon vanilla extract 
• 2 teaspoons vanilla extract 
• 1 cup milk whole
• 6 servings frangelico 
• 6 servings frangelico 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• blender
• baking pan

Directions

1. To prepare sauce, place 2 egg yolks in a medium bowl.
2. 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).
3. 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.
4. Remove from heat. Stir in 1 teaspoon vanilla and dash of salt.
5. Pour into a glass bowl; cover and chill.
6. Preheat oven to 37
7. To prepare souffl, coat a 1 1/2-quart souffl dish with cooking spray; sprinkle with 1 tablespoon sugar.
8. Place 3 egg yolks in a medium bowl; set aside.
9. 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.
10. Remove from heat.
11. 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.
12. Spoon into prepared souffl dish.
13. Place souffl dish in a 9-inch square baking pan; add hot water to pan to a depth of 1 inch.
14. Bake at 375 for 30 minutes or until puffy and set. Spoon about 3 tablespoons sauce over each serving.
15. Serve immediately.