Pour the milk into a pot. Split the vanilla pod open and scrape out the seeds. Put the vanilla pod into the milk with a cinnamon stick. Bring the milk to a boil.
Mix the egg yolks with 50 grams (approximately 1/4 cup) of sugar in a bowl until creamy. Remove the vanilla pod and cinnamon from the milk. Slowly stream the milk into the egg, whisking continuously. transfer the cream into a bowl and stir over a pot of simmering water until thick and creamy, stir for about 10 minutes.
Place the cream in ramekins and let cool. Chill for at least 1 hour in the refrigerator.
Peel the melon and cut into pieces. Mix the brandy with the vanilla sugar and drizzle over the melon pieces.
Preheat the broiler. Sprinkle the remaining sugar on the ramekins and caramelize until golden brown. Serve the creme brule with the melon. Serve garnished with the melon, mint, and lemon balm.