1. Prepare the Crust:

1. Preheat oven to 325°F (160°C). Place six ramekins in a baking dish.
2. In a medium saucepan, combine corn kernels, heavy cream, and milk. Bring to a gentle simmer over medium heat, then remove from heat and let steep for 15 minutes.
3. Strain the mixture through a fine-mesh sieve into a clean bowl, pressing on solids to extract as much liquid as possible. Discard corn solids.
4. In a separate bowl, whisk together egg yolks, 1/2 cup sugar, vanilla, and salt until smooth.
5. Slowly whisk the warm corn-infused cream into the egg mixture until well combined.
6. Pour the custard through a fine-mesh sieve into a clean bowl to ensure a silky texture.
7. Divide the custard evenly among the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
8. Bake for 30–35 minutes, or until the edges are set but centers jiggle slightly. Remove from water bath and cool to room temperature, then refrigerate for at least 2 hours.
9. Before serving, sprinkle a thin, even layer of remaining sugar on each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Let cool for 1 minute before serving.