Lightly grease 6
microwave-safe custard cups (3/4-cup capacity).
Break 4 ladyfinger halves into 3 pieces each.
Place pieces, split surfaces down, in one custard cup. Repeat with
remaining custard cups and ladyfingers.
Whisk eggs until well blended, then whisk in
the sugar and flour until no lumps remain.
Microwave milk on high (100%) for about 3
minutes until steaming. Gradually whisk hot milk into egg mixture, then
blend in the vanilla, nutmeg and salt.
Divide mixture evenly among the custard
cups; lightly press ladyfingers down into liquid so all pieces are
moistened. Let cups stand 5 minutes, then sprinkle tops with cinnamon.
Arrange cups in a circle in microwave oven. Microwave at 50% power for
5 to 6 minutes, until knife inserted near center comes out clean. Rotate
cups twice during cooking if oven is not equipped with a turntable.
Bread puddings are best served lukewarm.