Cranberry Creme Brulee

I have been wanting to try this, for YEARS! My boys tried creme brulee, at a restaurant, and now, I know they'll eat it! I made this, for Thanksgiving dinner. I love cranberries, and even eat them from the package.

'Williams Sonoma Cooking at Home' (Weldon Owen 2010)
Cranberry Creme BruleeServes 8
Unsalted butter
2 cups cranberries, halved (I didn't cut all of them, in half. It took too long. I hope they don't pop in the oven...)
½ cup granulated sugar, divided
3 cups heavy cream
1 piece vanilla bean, 2-inches long, split
8 egg yolks
½ cup packed brown sugar
1. Preheat oven to 350 degrees. Lightly butter bottoms of 8 ½-cup ramekins; place in a baking pan just large enough to hold them without touching.
2. In a bowl, toss the cranberries with ¼ cup granulated sugar. Divide the sugared cranberries among the ramekins.
3. Pour the cream into a heavy saucepan. Scrape in the vanilla bean seeds, then add the pod. Heat until small bubbles appear around the edges. Remove from heat.
4. Whisk egg yolks and remaining ¼ cup granulated sugar until pale yellow and thick. Discard the vanilla pod. Very gradually, add hot cream to eggs, whisking constantly. Return mixture to saucepan and cook over low heat, stirring constantly, until the mixture coats the back of a spoon, 7-10 minutes. Pour through a fine-mesh sieve into the ramekins.
5. Pour hot water into the baking pan to reach halfway up the ramekin sides. Bake until custards jiggle just slightly when shaken, 20-25 minutes. Remove ramekins from baking dish and let cool. Wrap in plastic, chill 4 hours or up to 2 days.
6. When ready to serve, unwrap ramekins and sprinkle brown sugar evenly over the tops. Using a culinary torch,
caramelize the sugar until it is evenly browned and melted. Serve immediately.