Stir together first 11 ingredients in a large bowl.
Pour mixture evenly into 8 lightly greased 4 oz. ramekins or custard cups.
Place in a large roasting pan; add hot water to depth of 1".
Bake uncovered, at 325 degrees for 55 minutes.
Meanwhile melt butter in a large skillet over medium heat. Add pecans and 1/2 cup sugar. Cook, stirring constantly 6 minutes or until sugar is dissolved and mixture is golden brown. Pour onto a parchment paper lined pan and spread evenly. Cool completely; break into small pieces and set aside.
Remove ramekins from water; cool slightly on wire rack. Cover and chill up to 24 hours if desired.
To serve: Top each custard with pecan topping. Whip cream would be wonderful on top also.