Preheat oven to 325°F.

In a saucepan over low heat combine 2 cups sugar and 1/2 cup water, stirring until sugar dissolves. Increase heat to high and boil without stirring until sugar caramelizes, swirling pan occasionally. Immediately pour into 2 (9-inch) pie dishes. Turn dishes, so bottom and sides are coated. Set aside.

In a large bowl whisk together eggs, egg yolks and vanilla.

Stir in whipping cream, milk and 1 1/2 cups sugar.

Divide mixture among pie dishes.

Place pie pans in a heavy baking pan, adding enough hot water to come up halfway up sides of pie dishes.

Bake for 50-60 minutes or until knife inserted in center comes clean. Remove custards from water and cool. Refrigerate overnight (*can be prepared up to 2 days ahead.).

Invert custards on platters; sprinkle with raspberries to serve.