I have had this recipe sitting on my workbench in the kitchen for some time now and decided to give it a try.
I served it with grilled salmon but it would also be nice served with grilled sea scallops, if available.

Be aware that the cream and lemon juice mixture should stand for 1 hour to thicken, so plan accordingly.

1 1/2 c. HEAVY WHIPPING CREAM, divided use
2 Tbsp. LEMON JUICE
3 large EGGS
3 large EGG YOLKS
6 ounces CREAM CHEESE, softened
5 Tbsp. BUTTER, softened, divided use
3 Tbsp. PARMESAN CHEESE, grated
4 c. FRESH BROCCOLI, chopped
1/2 tsp. SALT, divided
1/4 tsp. WHITE PEPPER, divided
1 Tbsp. FLOUR
1 tsp. CHICKEN BOUILLON GRANULES (optional)
3 Tbsp. FRESH DILL, snipped
Fresh dill for garnish

In a small bowl, combine 1 cup cream and lemon juice; let stand for 1 hour at room temperature.

Place the remaining cream in a blender.
Add the eggs, egg yolks, cream cheese, 4 tablespoons butter and Parmesan cheese.
Cover and process until blended.
Transfer mixture to a large bowl; fold in the broccoli, 1/4 teaspoon salt and 1/8 teaspoon pepper.

Spoon broccoli mixture into 6 custard cups and place in a baking pan.
Fill the pan with boiling water to a depth of 1 inch.
Bake uncovered, at 350 degrees F for 25-35 minutes or until a knife inserted near the center comes out clean. (The tops may brown a little.)

For the sauce:

Melt remaining butter in a saucepan and add the flour.
Add the lemon-cream mixture, bouillon and remaining salt and pepper.
Bring to a boil and whisk until smooth and thickened.
Add snipped dill.
Remove from heat and set aside.

Run a knife around the sides of the custard cup to loosen.
Arrange on individual serving plates top side up.
Spoon sauce on and around timbales and garnish with dill.