Instructions: 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. 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 x 2 inch baking pan and place in the oven. Pour boiling water into baking pan to a depth of 1 inch.

Bake souffles 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.

Servings: 6

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