Meanwhile, bring a kettle of water to a near boil.
In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, salt, whole eggs, egg yolks and cornstarch.
When the cream has finished steeping, strain it into the egg mixture, discard the ginger. Stir together the eggs and cream.
In another small pan over medium, heat the sugar until it melts and turns golden brown. Pour a small amount of the caramel into the bottom of each ramekin, swirling to coat the bottom. Divide the custard mixture between the ramekins, then place the filled ramekins into the towel-lined pan.
Place the pan in the oven and carefully pour enough hot water from the kettle around the ramekins to come halfway up the sides, being careful not to get any water in the custards. Bake for 40 to 50 minutes, or until the custards are just set. Remove from the pan of water and let sit at room temperature until the ramekins are cool enough to handle. Refrigerate at least 2 hours.
When ready to serve, run a paring knife around the edges of the ramekins. Place a dessert plate over the top of a ramekin and invert. Lift the ramekin off the plate, allowing the custard to slide out. Spoon some of the soaked cranberries onto the plate around the custard, then top with the caramelized oats.
Nutrition information per serving: 560 calories; 200 calories from fat (36 percent of total calories); 23 g fat (13 g saturated; 0 g trans fats); 195 mg cholesterol; 73 g carbohydrate; 2 g fiber; 64 g sugar; 11 g protein; 150 mg sodium.