Preheat your oven to 350°F (175°C).

Place six ramekins in a baking dish.

In a large mixing bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, ground cinnamon, and salt until smooth.

Pour the mixture through a strainer into another bowl.

Carefully pour the strained mixture into each ramekin, filling them about three-quarters full.

Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.

Bake in the preheated oven for 35-40 minutes, until the edges are set but the center is slightly jiggly.

Remove from the oven and let cool at room temperature before chilling in the refrigerator for at least two hours.