1 Preheat the oven to 185°C (365°F) (350°F)
2 Crack the eggs, separating the whites from the yolks, reserve the yolks, put the whites in a large bowl.
3 Butter the bottom and sides of a soufflé mold 16 cm in diameter and 5 cm high, dust with sugar or use a non-stick mold.
4 In a saucepan, pour 2 tablespoons of sugar, the cornstarch and cold milk: mix vigorously by whisking and place the saucepan over medium heat.
5 Cook until the first boil, constantly whisking vigorously, so that the mixture, which thickens very quickly, remains smooth and lump-free.
6 As soon as the mixture is thick and the first bubbles appear, remove the saucepan from the heat, then without stopping whisking, add the butter, then the Grand Marnier by spoonfuls, and finally, the egg yolks.
7 During these operations, do not worry about the mixture separating, work vigorously, it will quickly become homogeneous again.
8 Beat the egg whites until stiff with a pinch of salt, then as soon as they are firm, add the sugar, and whisk for another minute, they should not be too stiff.
9 Then add a large spoonful of whites to the saucepan, whisk vigorously, then pour the contents of the saucepan all at once onto the whites, and fold together with a spatula by lifting the mixture.
10 Pour the mixture into the mold and bake in the middle of the oven for 25 minutes.
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