Preheat oven to 325. In a small saucepan, heat heavy cream and salt just until hot. Let cool for 2-3 minutes, then add vanilla extract. In a separate bowl, whisk together egg yolks, sugar, and cinnamon until the mixture is fluffy and pale in color.
Add a quarter of the cream mixture to the yolk/sugar mixture. Stir well, then slowly add this mixture to the remaining cream. Stir. Pour into four 6 ounce ramekins.Place ramekins into a square baking dish and /then carefully pour hot water into dish- no more than halfway up the ramekins.
Bake for 40-55 minutes, or until custard center is nearly set. Refrigerate for at least 4 hours (can be refrigerated overnight). When ready to serve, combine 2 tsp. sugar and 1/4 tsp vinegar for every creme. Spread across top of custard and torch mixture until deep brown/ black in color. When sugar has hardened completely, brush a bit of additional vinegar on top and serve immediately.