Heat 300ml milk, 300ml cream, and lemon thyme in a saucepan for two minutes.
Whisk egg yolks and sugar in a separate bowl.
Sieve the hot milk mixture to remove the thyme.
Whisk the milk mixture gradually into the eggs to prevent scrambling.
Cook the mixture in a saucepan until it coats the back of a spoon.
Cool the custard and fold in 200ml of whipped cream.
Heat oil in a deep fryer to 170°C.
Whisk egg white, flour, bicarbonate of soda, and sparkling water into a batter.
Drizzle batter into hot oil and fry for two minutes until crisp.
Drain the scraps on paper and dust with icing sugar.
Layer custard and raspberries in a glass and top with sweet scraps.