Sweet Yellow Corn Sformatino

Bring large kettle of water to a boil.  Butter insides of six 4-oz. ramekins. 

For sformatino, melt 3 tablespoons butter in medium saucepan over medium heat. Add corn kernels and cook until tender. Stir in flour until blended to make a roux. Whisk in milk and cream; continue to cook until mixture boils and thickens; remove from heat.

Transfer mixture to a blender and puree until smooth.  Pass mixture through a sieve into a mixing bowl. Whisk together eggs and yolks; whisk into corn batter. Season to taste with salt and pepper. 

Divide sformatino batter between the prepared ramekins. (They can be refrigerated at this point for 2 to 3 days and then cooked.)  When ready to cook, preheat oven to 300 F. Place ramekins in large shallow baking pan. Fill with boiling water so that water comes halfway up sides of ramekins. Transfer to oven and cook 45 minutes to 1 hour, or until custards are set and not jiggly at center. 

To serve, melt 2 tablespoons butter in large sauté pan; add mushrooms, thyme and a pinch of salt. Cook, stirring, until mushrooms are just tender. Unmold sformatino on serving plate. Evenly distribute mushrooms, arugula, shaved Parmesan cheese and cherry tomatoes around each plate.