Whisk together eggs. arrowroot powder and 2 tablespoons of the almond milk until smooth. Add the remaining almond milk, one third at a time, whisking constantly until all the milk is combined and mixture is smooth.Whisk in maple syrup and vanilla.Pour the mixture into a saucepan and heat gently on a low to medium heat. WHISK CONSTANTLY. As mixture begins to heat, it will thicken quickly. KEEP WHISKING. Turn off the heat and allow custard to simmer for 1 - 2 minutes. Pour into 4 ramekins or cups.Top with a sprinkle of cinnamon (and a little brown sugar if you plan on torching.Chill in the fridge for 30 minutes.