Combine first 4 ingredients.
Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into 8 lightly greased 8-oz. custard cups.
Bake at 350° for 30 minutes or until pudding is set and deep golden. Let stand 5 minutes.
You can substitute 6 cups frozen whole kernel corn or canned shoepeg corn, drained, for the fresh corn.
To make this dish in ramekins: Bake at 350° for 40 to 45 minutes or until set. Let stand 5 minutes.
To give this dish a Southwestern touch, stir in 1 (5-oz.) can chopped green chiles and 1/4 tsp. ground cumin.