Separate the eggs, placing the whites in one bowl and the yolks in another. Allow them to reach room temperature for 30 minutes. Preheat your oven to 350°F (175°C). Brush ramekins with melted butter and dust with sugar.

In a small saucepan, heat the almond milk over medium heat with crushed rosemary and thyme. Stir until just boiling, then remove from heat and steep for 10 minutes. Strain to discard herbs.

Whisk together flour and 2 tablespoons of sugar. Add egg yolks, lemon zest, lemon juice, melted butter, and infused milk. Mix until smooth.

In a clean bowl, beat egg whites until foamy. Gradually add remaining sugar while beating until stiff peaks form.

Gently fold whipped egg whites into the lemon mixture, being careful not to deflate.

Pour batter into prepared ramekins and bake for 17-20 minutes until centers spring back when touched. Cool slightly before serving.