Heat the oven to 350 degrees F. Grease 8 (6-ounce) custard cups and set aside.
Grate each ear of corn on a coarse grater to extract 3 cups of corn pulp. In a large bowl, beat the eggs until frothy. Add the cream, sugar, butter, orange zest, 1/4 teaspoon cinnamon and salt. Add the corn and cranberries and stir to combine. Divide among the custard cups. Place on a baking sheet and bake until the center is barely set, 45 to 50 minutes. Remove from the oven and lightly dust the tops with the remaining 1/2 teaspoon cinnamon. Serve hot or warm with Cranberry Sauce.
Yield: 8 servings