Ingredients:
11 ½ oz. Crème patissiere
2 egg yolks
1 oz. Grand Marnier (2 tbsp.)
4 egg whites
1 oz. Sugar

Method:
Butter the inside of 8 ramekin models and sugar. Mix together crème patissiere, egg yolks and Grand Marnier. Whip egg whites and sugar to stiff peak. Fold mixtures together. Fill the lined ramekins with the soufflé bake at 325ºF convection for 15 minutes.

Crème Patissiere
Ingredients:
2 cups Milk
¾ cup sugar
½ cup Crème Patissiere Powder
3 ea. Egg Yolks

Method:
Boil the milk. In a bowl mix the egg yolk, remainder of the sugar and the crème patissiere powder. Temper the infused milk. Gradually poor the remaining milk onto the tempered eggs. Return to the pan and cook over a low heat, whisk constantly until it thickens like pastry cream and allow cooling.