1. First cut open the vanilla pod with a knife and scrape out the vanilla seeds for later use
2. Mix milk, whipped cream, caster sugar, condensed milk, salt, cloves, vanilla seeds, and vanilla pods into a compound saucepan. Bring the mixture to a boil over medium and low heat and remove from heat. When the temperature of the mixture drops to about 60 degrees, add the soaked gelatin slices, and mix well with egg custard
3. Seal the surface of the container with plastic wrap and let it cool at room temperature to make the vanilla taste better; sieve the cooled mixture 2-3 times to filter out the vanilla pods, cloves and excess vanilla seeds
4. Pour the mixture obtained in step 3 into the measuring cup, evenly pour it into the silicone mold, and send it to the refrigerator to freeze until it solidifies
5. Take out the custard, lightly press the sides of the silicone mold with your hands to help unmold, buckle the custard upside down in the plate, and pour a little condensed milk to decorate to complete
6. Finished picture
Tips:The taste of the finished product is relatively strong, and those who have a light mouth can add matcha powder and cocoa powder by themselves (maybe dipped in soy sauce to eat it will not be so sweet╮(╯▽╰)╭)
