1. Preheat the oven to 300F.
2. In a bowl, beat the eggs and 100 g of sugar for 3 minutes. Add the cream and milk. Mix.
3. In a saucepan, make the caramel: melt 100 g of sugar and a tablespoon of water until the caramel has taken on an amber hue.
4. Pour the caramel into the mold.
5. Pour the mixture into the caramelized mold. Place the mold in a deep baking dish. Pour in water up to half of the mold.
6. Bake for 45 minutes.
7. Remove from the oven. Let cool for 15 minutes before unmolding. Decorate with raspberries and serve warm or cold.