Rosemary & Thyme Lemon Pudding Cakes

• 3 large eggs
• 2 tablespoons butter, melted, divided
• 7 tablespoons sugar, divided
• 1 cup unsweetened vanilla almond milk
• 2 teaspoons dried rosemary, crushed
• 2 teaspoons dried thyme
• 1/4 cup all-purpose flour
• 3 teaspoons grated lemon zest
• 1/4 cup lemon juice
• 1 tablespoon coarse sugar

1. Separate eggs; let stand at room temperature 30 minutes. Lightly brush the inside of six 6-oz. ramekins or custard cups with 1 tablespoon melted butter. Dust each with 1/2 teaspoon sugar.
2. Preheat oven to 350u0b0. In a small saucepan, combine milk and herbs; bring just to a boil. Immediately remove from heat; let stand 10 minutes. Strain milk through a fine-mesh strainer; discard herbs.
3. Place flour and 2 tablespoons sugar in a large bowl; whisk in yolks, lemon zest, lemon juice, remaining melted butter and strained milk. In a separate bowl, beat egg whites on medium speed until foamy. Gradually add remaining 4 tablespoons sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form; fold gently into flour mixture. Divide among ramekins.
4. Bake until tops spring back when lightly touched, 17-20 minutes. (Cakes will fall slightly.) Sprinkle with coarse sugar; cool 5 minutes on a wire rack. Serve warm.

eggs, butter, sugar, vanilla almond milk, rosemary, thyme, allpurpose, lemon zest, lemon juice, coarse sugar

Taken from www.tasteofhome.com/recipes/rosemary-thyme-lemon-pudding-cakes/ (may not work)