Preheat the oven to 300 degrees.
To prepare the ramekins, place a spoonful (about 1 Tablespoon) of cranberry sauce on the bottom of each ramekin, set them aside.
In a small saucepan, heat the heavy cream on medium heat until it begins to simmer. Add in the white chips and half of the sugar, stirring until the chips are completely melted, then remove the saucepan from heat.
Whisk the egg yolks, remaining sugar, and vanilla. Continue whisking them as you add the cream mixture to the yolks so the eggs don't cook from the heat.
Divide the mixture by pouring over the prepared ramekins, filling about 1/4 inch below the top of the rim.
Place the ramekins in a large baking pan. Pour 1 - 1 ½ cups of water in the baking pan, filling it about 1/2 way up the sides of the ramekins.
Bake for 45-50 minutes, until the creme brulee is set. Remove the ramekins from the baking pan, and place in the refrigerator until they are completely cooled.
Sprinkle with sugar, covering the top of the creme brulee and then torch the sugar until it caramelizes. (If you don't have a kitchen torch, you can caramelize the sugar in the oven by placing the creme brulee, with the sugar on top, under the broiler for about 1 or 2 minutes. Watch closely so they do not burn.)