Caramel:
Strawberry sauce:
Put the sugar for the caramel in a pan over low heat, without stirring When its color starts turning caramel, slowly move the pan by the handle for the caramel to be even. Remove from the heat and pour onto the base of each mold.
For the strawberry sauce, put the sugar and water in a pot and boil for 3 minutes, then add the previously blended strawberries and boil for 12 more minutes. Set aside.
Heat the milk with the cinnamon without letting it boil.
At the same time, beat the eggs with sugar until they turn white, then add the raspberries, beat for 2 more minutes, and add the hot milk without the cinnamon stick.
Preheat the oven to 320°F.
Put the flan in a bain-marie in the oven (pour warm water into a baking dish covering the lower half of the flan molds). They must be in the oven for 30 minutes at 320°F or until completely set.
Take out of the oven and allow to cool. Unmold once cold and pour strawberry sauce on top.
Decorate with raspberries and strawberries to taste.
