Bring cream, milk, salt and cinnamon sticks to a light boil. Turn off heat and steep for 30 minutes to an hour. Strain mixture through chinois or strainer with cheesecloth, reserving liquid. Return liquid to sauce pan and whisk in cinnamon powder, ½ cup sugar and honey.
Bring to a simmer until sugar is dissolved. Whisk while warming and strain mixture through chinois or strainer with cheesecloth, reserving liquid. Whisk egg yolks with ½ cup sugar until well combined. Slowly whisk cream mixture into egg yolks, ladle by ladle, making sure each addition is fully incorporated before adding the next, until fully combined and consistent.
Fill ramekins to top with crème brûlée. Bake in water bath at 300° for 30 minutes, until set in middle but not overcooked.
While crème brûlée is baking, prepare the compote. Dice pears while bringing beer, sugar and cherries to a simmer. Add pears to liquid and simmer until fruit is cooked. Add liquid and/or sugar if more sweetness or liquid is needed. Serve with crème brûlée.
Recipe created by Sous-Chef Christen Angermeier, Quaff On! Bloomington