Preheat your oven to 350°F (175°C).

Brush the insides of six ramekins with melted butter and sprinkle with coarse sugar.

Combine almond milk, rosemary, and thyme in a saucepan, heat until boiling, then steep for 10 minutes.

In a bowl, whisk together flour and 2 tbsp of sugar, then add yolks, zest, juice, melted butter, and infused milk. Mix until smooth.

Beat egg whites until foamy, gradually add remaining sugar until stiff peaks form.

Fold whipped egg whites into the batter gently until combined.

Divide batter among ramekins and bake for 17–20 minutes until tops spring back when touched.

Cool on a wire rack for 5 minutes before serving warm.