Preheat oven to 350°F. Butter four 8-ounce ramekins or baking dishes with 1/2 Tbs of the butter.

In a dry heavy skillet over medium heat, toast okra slices until just beginning to brown, about 8 minutes. Remove from heat and set aside.

Once cool, divide okra among the four ramekins.

Divide corn kernels among ramekins, forming a layer on top of the okra.

In a small saucepan, combine remaining butter, cream, salt, and sugar. Heat over medium until it begins to simmer.

In a medium mixing bowl, whisk egg, and, while whisking rapidly, slowly add hot cream mixture to the egg in a thin stream.

Divide cream sauce among the ramekins.

Bake until set and lightly browned on the top, about 35 to 40 minutes.

Serve immediately.