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Egg Cocotte, Egyptienne

Thoroughly drain a half pint sweet corn, place in a small saucepan with half ounce butter, one and a half gills cream, two saltspoons salt, half saltspoon cayenne pepper and half saltspoon grated nutmeg; lightly mix and let boil for ten minutes, remove, then evenly divide in six egg-cocotte dishes. Carefully crack two fresh eggs into each dish, season equally with half teaspoon salt and two saltspoons white pepper, evenly sprinkle a tablespoon grated Parmesan cheese over them, then set in oven to bake for five minutes. Remove and serve.