Baked Tangerine Custard

(4 Servings). Heat oven to 350 degrees. Beat eggs in medium bowl to just blend; stir in milk, sugar, and salt. Mix well, but do not beat until foamy. Strain through fine wire mesh sieve into a clean bowl. Rinse tangerines and grate enough rind to make 1/2 teaspoon. Add grated rind to egg mixture. Peel and section fruit; cut each piece in half, then arrange pieces in four 6-ounce custard cups. Gently pour egg mixture over fruit. Rub cinnamon through a sieve to dust desserts evenly. Set custard cups on a towel in a baking pan; pour boiling water into pan to come halfway up sides of custard cups. Bake until just set, about 25 minutes. Remove custard cups from the water and cool on a rack. Chill before serving.