Preheat the oven (electric cooker: 125 °C/circulating air: 100 °C/gas: see manufacturer). Mix cream, milk, 75 g sugar, vanillin sugar, eggs and egg yolks until smooth. Place four flat, ovenproof baking dishes (each containing approx. 200 ml) on the fat pan of the oven.
Pour in egg milk. Put the fat pan into the hot oven and pour on enough hot water to make the moulds for 2⁄3 stand in water. Allow the crème to set for 40-50 minutes. Leave the ramekins to cool and chill overnight.
Stir the starch and 3 tbsp. fruit juice until smooth. Boil up the remaining juice and 1-2 tbsp. sugar. Bind with the mixed starch. Let simmer for about 2-3 minutes. Remove from heat and stir in the frozen raspberries.
Sprinkle each cream with 1⁄2 tablespoons of sugar. Caramelise with a kitchen gas burner or under the hot oven grill. Serve the crème brûlée with raspberry compote. Drizzle with advocaat if necessary.