Lightly grease eight 8-oz. custard cups; set aside.
In a skillet, sauté green onions in butter until tender; set aside.
Spread corn on an ungreased baking sheet. Bake, uncovered, at 350 degrees F for 20 minutes.
In a blender or food processor, combine corn and cream; cover and process for 1-2 seconds. Add the eggs, crab, Parmesan cheese, flour, salt, sugar, pepper, nutmeg and reserved onions. Cover and process 10-20 seconds longer. Pour into prepared custard cups.
Place cups in a large baking pan. Add 1 in. of boiling water to pan.
Bake, uncovered, at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean.
2 1/2 cup corn, frozen kernels, (thawed, patted dry)