Chocolate pudding gives a creamy quality (and stability) to these yummy souffl?.

2 cups milk
1/2 cup peanut butter
1 small box regular chocolate pudding mix
3 slightly beaten egg yolks
1 teaspoon vanilla extract
3 egg whites
Whipped cream
Chopped peanuts (optional)

In a medium saucepan combine milk, peanut butter, and pudding mix. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Place egg yolks in a large mixing bowl. Gradually stir chocolate mixture into the egg yolks. Stir in vanilla extract. Cover surface of mixture with plastic wrap. Cool mixture about 15 minutes.

In a medium mixing, bowl beat egg whites until stiff peaks form. Fold into partially cooled chocolate mixture. Spoon into 6 ungreased 6-ounce custard cups. Place cups in a 13 x 9-inch baking pan and place in the oven. Pour boiling water into baking pan to a depth of 1 inch.

Bake souffl? in a 350 degree F oven for 30 minutes or until centers shake slightly. Serve hot or chilled with whipped cream and chopped peanuts, if desired.

Makes 6 servings.