Preheat oven to 325°F. Bring a medium size pot or kettle of water to a boil.

In a medium saucepan, combine cream, vanilla bean, and salt. Cook over low heat until hot (just before a simmer). Let sit for a few minutes off the burner, then discard vanilla bean (If using vanilla extract, stir in now).

In a bowl, whisk egg yolks and then add sugar and cinnamon. Whisk until sugar is fully incorporated. Slowly pour the hot cream into the egg mixture while whisking constantly.

Place four 6-ounce ramekins in a baking dish with 2-3 inch sides. Fill the dish with boiling water about halfway up the sides of the ramekins. Pour the custard filling into the ramekins. 

Bake for 35-40 minutes, or until centers are just set. If you gently tap the side of the ramekin with a knife, the majority of the surface should jiggle (not ripple) like firm Jell-O, but not appear watery or too liquid. Remove ramekins from the dish and let cool before refrigerating. Refrigerate for 3-4 hours or until fully chilled.

When ready to serve, top each custard with a thin layer of sugar, about 1/2 a teaspoon each. If using the oven's broiler, place ramekins on a baking sheet in the oven about 3-4 inches from heat source. Turn on high broil and broil until sugar melts and turns a deep golden brown, about 2-3 minutes. If using a kitchen torch, hold the flame 2 inches from the custard surface and move in a quick sweeping motion until the sugar carmelizes and bubbles. Work your way over the entire custard until the desired level of brownness is reached. Let top cool/harden for a few minutes before serving.