Stir the sugar with the egg and the egg yolk to a viscous cream.
Milk and cream boil up, and gradually mix under stiring into the egg mixture.
Let sugar with water in a small pot cook slightly, until the sugar is gold brown.
Fill immediately in four tins and swivel until a caramel film forms at the soil.
Pour egg -milk through a filter and fill into the tin.
Fill the fat pan of the baking-oven with water, put tins into and let thicken at 190 degrees in 30 minutes.
Let cream caramel cool down.
For serving dip tins into hot water briefly and let them fall on plates.
Peel oranges like an apple with a sharp knife, remove all white skins and cut out along the interior skins beautiful filets.
Almonds lengthwise into slices cut.
Raspberries wash, clean and on a kitchen cloth dry up.
The cream caramel with raspberries, orange, filets and almond slices serve.