How to Make It
Preheat the oven to 325°. In a bowl, whisk the condensed milk with the grated lemon zest, vanilla bean seeds, cloves and 1/4 teaspoon of kosher salt. Whisk in the yogurt until smooth. Arrange eight 8-ounce ceramic or glass ramekins in a large roasting pan and pour about 1/2 cup of the yogurt mixture into each ramekin. Add enough boiling water to the roasting pan to reach halfway up the sides of the ramekins. Bake for about 12 minutes, until the custards are set but slightly loose in the centers. Transfer the ramekins to a rack and let cool to room temperature.
Meanwhile, in a small saucepan, cook the lemon juice, cranberries, sugar and 1 cup of water over high heat until the cranberries are just tender, about 2 minutes. Transfer to a bowl and let cool to room temperature, about 20 minutes.
Drain the cranberries; save the syrup for another use. In a bowl, toss the apple and fennel with the olive oil and season lightly with salt. Spoon the cranberries and the apple salad over the custards and serve.