Mix the yolks with the stevia. Do not beat, just incorporate.
Heat the milk, cream, and vanilla pod, previously split in half, in a pot over medium heat until it boils.
Remove and pour over the yolks, stirring constantly. Strain and set aside.
Spread the Hortifrut raspberries over the molds and cover with the milk and yolk mixture.
Cook in bain-marie at 400°F for 30-35 minutes or until it sets.
Allow to cool and sprinkle a tablespoon of tagatose over the crème brûlée, then burn with a blowtorch until brown.
Refrigerate for 5 more minutes after browning.