Gruyère and Bacon Soufflé

Ingredients

• 500 ml Milk
• 65 g Butter
• plus extra for greasing
• 5 piece Eggs free-range, separated
• 300 ml Double Cream
• 110 g Gruyère Cheese very finely grated
• 55 g Plain Flour
• 150 g Bacon heavily cured, finely chopped
• 2 sprigs Thyme
• 1 piece Bay Leaf
• 1 pinch Nutmeg ground
• 1 tsp English Mustard Powder
• Salt to taste
• 1 tsp Black Pepper freshly ground, to taste
• 30 ml Chives freshly chopped
• 15 ml Olive Oil