In a saucepan combine sugar and cinnamon with milk; bring to a boil. Remove from
heat, cool slightly and cover.
Refrigerate for at least 8 hours.
After chilling, preheat the oven to 350 degrees F.
Reheat the milk mixture in a saucepan to a scald and remove cinnamon stick.
In a bowl, beat eggs, then add milk mixture slowly, beating as you pour. Divide
mixture among 4 custard cups and sprinkle tops lightly with cinnamon. Set cups in
a baking pan and add hot water to the pan to reach about to the middle of the dishes.
Bake for about 30 minutes or until custard is set.