Make the cherry butter. Combine the cherries and orange juice in a medium saucepot. Bring to a boil over high heat, reduce to low, and continue to simmer for 30 minutes or until the cherries are softened. Remove from heat and puree the cherries until smooth. Return to the pot and add ¼ cup sugar. Continue to simmer on low for 20-25 minutes or until the cherry butter is thickened. Remove from heat and let cool.

Preheat oven to 325 degrees F.

Combine the heavy cream and vanilla bean and seeds in a medium saucepot. Bring to a simmer over medium heat. Once the cream starts to simmer, remove from heat and let sit for 15 minutes. Remove the vanilla bean and save for another use.

Whisk together ½ cup sugar with the egg yolks in a large bowl. Slowly add the infused heavy cream to the egg mixture, whisking constantly until all of the cream has been added. Strain the mixture through a fine mesh sieve.

Pour enough of the custard to fill 4-ounce ramekins about ¾ full. Add 1 ½ tablespoons of the cherry butter into each ramekin, gently swirling in the butter with the custard. You don't need to fully mix the two together.

Place the ramekins in a 9x13 inch baking dish. Pour hot water into the baking dish to come up ⅔ up the sides of the ramekins, making sure not to spill the water into the custards. Bake the creme brulee for about 40 minutes or until the edges have set but the center is jiggly. The custard should spring back just a bit when you touch the center.

Let the custards cool in the water for 15 minutes. Remove the custard from the water bath and let cool completely. Continue to chill in the fridge for at least 4 hours or overnight.