I just substituted cornstarch for flour in my Grand Marnier Souffle recipe and it came out great!
Grand Marnier Souffle with Creme Anglaise
2 T butter
3 T cornstarch
1 cup milk
5 eggs, separated
1 cup sifted powdered sugar
1 t grated orange rind (optional)
1 t vanilla
1/3 to 1/2 cup Grand Marnier
Preheat oven to 350 F.
Prepare 1 or 1-1/2 quart souffle dish: Butter and sugar dish. If using 1 quart dish, attach a wax paper collar.
OR: Butter and sugar 5 or 6 individual 10 ounce capacity souffle dishes.
Put grated orange rind in Grand Marnier for 10-20 minutes (depends on how intense an orange flavor you want), then strain, save Grand Marnier, and discard peel.
White sauce: Melt butter. Mix cornstarch and milk, add to melted butter. Heat and stir until thickened. Cool.
Beat egg yolks with sifted powdered sugar until pale and a bit thickened.
Combine white sauce, yolk mixture, Grand Marnier and vanilla.
Beat egg whites until stiff. Stir a small amount of the beaten egg whites into the white sauce/yolk mixture to lighten it, then fold white sauce/yolk mixture into the rest of the egg whites.
Turn into souffle dish(es) and bake until set but still a bit soft in the middle. Should take approximately 25-30 minutes for large dish, or 12-15 minutes for individual dishes. Serve immediately before it collapses.
2/3 cup milk
3 T sugar
2 t vanilla
2 T Grand Marnier
1 t cornstarch
2 egg yolks
Mix all and heat and stir in double boiler until thick.
Mix all but egg yolks and heat just to boiling and remove from heat. While stirring yolks briskly, pour some of hot mixture into yolks. Then while stirring hot mixture, pour yolk mixture back into hot mixture.
Serve with souffle.