Souffle Restaurant's Chocolate Souffle

Have ready a 9-inch souffle mold or 6 (1 cup) souffle molds.
Brush the souffle molds with softened BUTTER and sugar.
Refrigerate until needed.
Preheat oven to 350F.
Prepare the chocolate pastry cream by bringing 1-2 inches of water to simmer in a saucepan.
Put chocolate in a heatproof bowl and set it over the simmer pot of water.
Let stand without stirring until the chocolate has completely melted.
While the chocolate is melting, prepare the pastry cream by putting the milk and vanilla in a heavy saucepan and bring to a boil.
Combine the egg yolks and sugar in a heatproof large bowl until thick and pale yellow.
Whisk in flour and then whisk in the hot milk and return mixture to saucepan.
Bring to a boil over medium heat, whisking constantly to reach all parts of the pan.
Then with your whisk, add the melted chocolate to the hot pastry cream.
Make sure it blends thoroughly.
Keep warm.
Optional: You may add at this point 1/4 cup Bailey's Irish creme, Grand Marnier, or other cream liquor to the hot pastry cream.
Beat the egg whites with an electric mixer until stiff peaks form.
Stir in 1/3 of the egg white mixture into the hot pastry cream and smooth it.
Then gently fold in the remaining beaten egg whites with a rubber spatula.
Pour into the prepared mold or molds and bake 15 minutes or until the souffle is firm and puffed to the touch.
Sift confectioners' sugar over the tops and serve immediately.