Heat the milk with the lemon zests until boiling point.
Remove from heat, cover and let infuse for 30 minutes.

Preheat the oven to 325 F (160 C).
In a bowl, beat the eggs and sugar.
Incorporate the infused milk, filtered, mixing well.

Pour the preparation into 6 ramequins.
Place the ramequins in a baking dish, and fill the dish with water, up to half the height of the ramequins.
Cook for 40 to 45 minutes or until the creams are firm.
Remove from the oven and let cool.

For the raspberry jelly:
Soak the gelatin in a bowl with a tablespoon of water.
Put the raspberries and sugar in a saucepan and cook until the raspberries are all burst.
Strain the preparation to remove the seeds.
Add the gelatin that has been previously melted in the microwave for a few seconds and mix well.
Pour the jelly over the lemon creams and let set in the refrigerator.