Preheat the oven to 160°C.
Heat the cream and milk in a pan until boiling, then remove.
Beat egg yolks with half the honey and whisk in the hot cream.
Drizzle remaining honey and nutmeg into four dariole moulds and fill with custard.
Place moulds in a water bath and bake for 50-60 minutes until set.
Cool the custards and refrigerate until 30 minutes before serving.
Blend raspberries with citrus juices and sieve into a saucepan.
Simmer the juice with sugar and wine until reduced to 300ml.
Cook the compote fruits for 3 minutes and stir in crème de framboise.
Spoon fruit into lined moulds, weigh down, and compress overnight.
Turn out custards and compotes onto plates and serve with raspberry sauce.