1. Combine first 4 ingredients and 2 tablespoons sugar in a medium saucepan; add cinnamon sticks. Cook over medium heat 7 minutes or until hot, stirring occasionally. Remove from heat. Cover and let stand 20 minutes. Discard cinnamon sticks.
2. Preheat oven to 300°.
3. Combine egg yolks, 1 tablespoon sugar, and salt in a medium bowl, stirring with a whisk. Gradually add milk mixture, stirring with whisk. Pour custard mixture evenly into 5 (4-ounce) ramekins or custard cups. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
4. Bake at 300° for 50 minutes or until center barely moves when ramekin is touched. Cool custards in water in pan on a wire rack. Remove ramekins from pan; cover and chill at least 8 hours or overnight.
5. Carefully pat the surface of each custard cup dry with paper towels. Sprinkle 1 teaspoon sugar evenly over each custard. Holding a kitchen blowtorch about 2 inches from the top of 1 custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Repeat procedure with remaining custard cups. Serve immediately or within 1 hour.
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