For the corn cream, in a medium saucepan over low heat, steep the ears of corn and husks in the heavy cream for 20 minutes. Strain through a chinois, measure 4 cups into a medium saucepan and set aside. 

Preheat the oven to 300°F. Place eight 6-ounce baking dishes in a large hotel pan and bring a medium saucepan of water to a boil.  

Meanwhile, for the corn crème brûlée, heat the 4 cups corn cream over low heat just until it starts to bubble around the edges. Do not let it boil.  

In a medium bowl, whisk together the egg yolks, sugar and salt, then temper the eggs by slowly pouring some of the hot corn cream into the egg mixture while whisking. Gradually whisk in the remaining hot corn cream, then strain the custard through a chinois. 

Divide the custard among the baking dishes, then fill the hotel pan with enough of the boiling water to come halfway up the sides of the baking dishes. 

Carefully place the hotel pan in the oven and bake until the custard is just set, not totally firm, 26 to 30 minutes (if you have a convection oven, set it to low fan). Transfer the baking dishes to a wire rack and let cool for 30 minutes. Cover with plastic wrap and chill for at least 2 hours or overnight. 

Before serving, sprinkle each custard with the raw sugar and toast evenly with a pastry torch.