Corn Pudding

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For 6 individual (4-ounce) custard ceramic ramekins

3 tablespoons melted butter

2 eggs plus 2 yolks, beaten

1/4 cup sugar

1 1/4 cup heavy cream

1 1/4 cup whole milk

3 cups fresh corn, cut from the cob

1 teaspoon salt

1/2 teaspoon grated nutmeg