In a medium saucepan over medium heat, combine the cream, sugar, salt and cinnamon stick. Stir and cook until it starts to bubble around the edges, then turn off the heat. Let sit and come to room temperature for 15 to 30 minutes.

Preheat the oven to 300F. Bring a kettle or a large pot of water to boil. Place a damp kitchen towel in the bottom of a large baking dish. Set aside.

In a medium bowl, whisk the egg yolks together. Remove the cinnamon stick from the cream mixture, and add the cream mixture to the egg yolks. Whisk completely. Pour into 4 ramekins. Place the ramekins in the prepared baking dish, and set the dish in the oven. Carefully pour the boiling water into the baking dish, careful not to splash on the custards. Fill the water about halfway up the sides of the ramekins. Bake the custards until just set in the middle, 40-45 minutes. Carefully remove from the oven and refrigerate for at least 2 hours, or overnight.

Just before serving, divide the sugar equally between the ramekins. Use a kitchen torch or oven broiler to brown the tops. Sprinkle on the cinnamon.