Place the milk with the sugar in a pot and as soon as it boils add the semolina, the almonds, the cinnamon and the salt. Stir with the wire whip for a few minutes until the crème is ready. Remove it from the heat. Beat the eggs in a bowl with a hand and then add them in the crème. Add the butter and the raisins and then mix them well. Butter the pan and add the mixture. Preheat the oven to 170° C and bake it until the cream becomes steady and turns brown for about 30'. Let it cool off. Cut it in pieces and sizzle with cinnamon and sugar.