Heat the milk in a saucepan with the half vanilla pod, cut in two and well scraped.
Remove from heat and let infuse.

Soak the gelatin in cold water.
In a bowl, work the eggs and sugar until the mixture whitens.
Dilute with milk.
Pour back into the saucepan and cook over low heat, stirring constantly, until it reaches a coating consistency.
Off the heat, add the gelatin that has been previously melted for 20 seconds in the microwave, and mix well.
Let cool completely and refrigerate.

Meanwhile, wash the strawberries, hull and drain them.
Mix 200g into a puree and add to the custard.
Cut the others into pieces and set aside.

Whip the cream until it forms stiff peaks and incorporate the icing sugar.
Quickly and gently add to the strawberry custard.
Line a charlotte mold with plastic wrap.

Dip the pink Reims biscuits quickly into the orange juice and line the bottom and sides of the mold.
Pour in half of the strawberry custard, then the strawberry pieces, then the remaining custard.
Finish with biscuits.
Cover with plastic wrap and refrigerate for 12 hours.