Preheat your oven to 325 degrees Fahrenheit.
Boil one tea kettle's worth or a 2-quart pot of water.
Crack eggs and beat them lightly, until the yolks and whites are well combined.
Sprinkle in 1/4 tsp of salt and beat that in.
In a separate bowl, combine two cups of scalded milk and the honey.
Slowly pour the honey and hot milk into the egg mixture. Do this very slowly, beating constantly as you do so. This will keep the warm mixture from cooking your eggs.
Stir in the cinnamon and vanilla.
If you find the mixture has gotten lumpy at all, run it through a fine mesh sieve.
Place the custard cups into a square cake pan.
Pour the mixture into the individual custard cups, leaving about 1/4 inch space at the top.
Sprinkle very lightly with cinnamon
Place the pan in the oven.
Very carefully so you don't burn yourself, pour hot water into the pan. You need enough water so it comes up to about 3/4 up the sides of the custard cups.
This can be tricky so take your time! It might be easier if you are heating a pot of water to pour it in the pan BEFORE you add your custard cups to the pan of water. Then you just have to carry it carefully to the oven.
Bake for 40 minutes, or until the custard is set in the middle but still a touch wobbly.
Remove from the oven and place the custard cups on a wire rack to cool.
Once they have cooled to room temperature, you can eat them or store them in the fridge. Cover with plastic wrap, beeswax wrap, or lids.
They are best if eaten within 1-2 days.
