Add the milk and two cups of the cereal to a large bowl and stir them together. Cover the bowl and place it in the fridge for at least 2 hours, up to overnight.
Pour the cereal milk through a strainer to get out all of the cereal pieces.
Add the cereal milk, and cream to a large sauce pan. Heat it over medium until the mixture starts to bubble.
In a large bowl, whisk together the egg yolks, and granulated sugar.
Slowly pour 1/2 cup of the warm cream mixture into the egg yolks, while whisking quickly.
Pour another 1/2 cup and stir it in completely, then another 1/2 cup.
Pour the mixture back into the sauce pan and let it continue to cook over medium heat for a couple minutes, until the mixture starts to thicken enough to coat the back of a spoon.
Pour the custard mixture through a strainer, into a large bowl.
Stir in the vanilla extract, cinnamon, and salt.
Place the bowl over an ice bath in another bowl, and let it sit to cool down for about 10 minutes, stirring occasionally.
Cover the bowl and place it in the fridge for at least 2 hours.