Method

• 1. Preheat your oven to 325 F (165 C). Lightly grease six ceramic ramekins with butter. Then, place into a 2-inch deep baking dish.
• 2. In a large saucepan, add the corn, cream, salt, and paprika. Bring to a simmer and remove from heat; stir in milk.
• 3. Pour corn mixture to a food processor. Process until smooth and creamy.
• 4. Whisk together the egg yolks with whole eggs until smooth in a mixing bowl. Slowly whisk in some hot corn mixture into eggs, about 1/4 cup until all of the the corn mixture is incorporated well.
• 5. Divide mixture equally into the prepared 6 ramekins. Pour hot water into the baking dish to come about halfway up the sides of the ramekins.
• 6. Bake in the preheated oven for 30 minutes or until custards are set. Allow to cool for about 10 minutes before serving.
• 7. Enjoy.