In a saucepan combine sugar and cinnamon with milk; bring to a boil.
Remove from heat, cool slightly and cover. Refrigerate 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.