Coat six 10-ounce ramekins with butter and dust with granulated sugar.
Heat the milk to boil.
Whisk the egg yolks and the granulated sugar together until fluffy.
Fold in the flour.
Then the melted butter.
Gradually add hot milk to the mixture.
Add the GRAND MARNIER liqueur.
Whip the egg whites and 2 tablespoons sugar until soft peaks form.
Fill prepared ramekins and bake in oven at 350° F for 25 minutes.