Bring the milk to a boil, sift the flour, cornstarch and salt. Add the butter, vanilla and sifted mixture to the boiling milk and mix until smooth and thick stirring during the entire cooking time, about 4 to 5 minutes. Remove from the heat and beat in the egg yolks on at a time until well incorporated. Butter a stainless steel bowl lightly and add the souffl' base to it , cover tightly with plastic wrap.
Amount Measure Ingredient
Sauce Grand Mariner (Simple Method)
1 pint vanilla ice cream such as Hagen Das
3 tablespoons Grand Mariner
Melt the ice cream in a sauce pan with the Grand Marnier, be careful not to let it boil. Strain it into a serving container a refrigerate until ready to use.
Butter a souffle mold and coat it with sugar, (about 1 tablespoon each). Whip the egg white with the cream of tartar until stiff peaks form, then fold into the souffle base 1/3 at a time. Put the mixture into the mold and bake at 400 degree F for 30 - 35 minutes. Don't open the oven door during baking. When the time is up remove it from the oven an bring it to the table to serve. Cut through the top in quarters, serving each person a piece of the top and some of the creamy interior. Spoon 2 -3 tablespoons of the sauce over and around the souffle and then dust each plate with a little powdered sugar.
A single fresh ripe strawberry is a nice additional , yet optional garnish.