Preheat oven to 350 degrees F. Lightly coat six 6-ounce custard cups with cooking spray; set aside.
Cut corn off of each corn cob. You should have about 4 cups corn kernels. Place half of the kernels and all of the whipping cream in a food processor bowl or blender container; cover and process or blend until nearly smooth. Set aside.
Combine eggs, egg whites, salt, and pepper in a large mixing bowl. Lightly beat with a wire whisk or fork. Stir in the processed corn mixture, remaining corn kernels, apricots, and snipped basil and/or lemon thyme. Divide the mixture among prepared custard cups.
Place cups in a 13x9x2-inch baking pan or oven rack. Pour hot water around the custard cups to a depth of about 1 inch. Bake for 30 to 35 minutes or until centers are set. Let cups stand 10 minutes before serving. Makes 6 servings.