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In a large bowl, combine the first six ingredients and beat until smooth. Pour it into four greased 10 ounce custard cups.
Place the prepared custard cups in a 13x9-inch baking pan and pour hot water around the cups to a depth of 1 inch. Bake them uncovered at 350°F for 20 minutes.
For the topping, combine the brown sugar, pecans and butter. Sprinkle them over the custard. Bake 30 to 35 minutes longer or until a knife inserted in the center comes out clean. Serve it warm or chilled, and top with whipped cream and cinnamon if desired. Store it in the refrigerator.