Preheat oven to 375 F.
Place six 6-oz ramekins in a baking dish.
Heat milk with cinnamon and vanilla. For a richer custard, substitute the milk for half and half cream.
Whisk together eggs, honey and salt. While whisking, add the milk to the eggs, a little at a time, until the entire mixture is blended. Strain. Pour the custard into the ramekins.
Place baking dish on the open door of the oven and boiling water into the baking dish, so that it comes halfway up the side of the ramekin.
Bake custards for 30-40 minutes, until a knife inserted in the centre of the custard comes out clean.
Sprinkle the tops of chilled cinnamon custards with light brown sugar and broil for
1 minute, or use a butane kitchen torch to burn the tops of the custards.
Serve warm or chilled.