Cook the corn. In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the corn and cook, stirring occasionally, until tender and heated through, about 5 minutes. Transfer the corn to a bowl and set aside.

Make the cream sauce. In the same saucepan, melt the remaining 2 tablespoons of butter. Stir in the flour and cook for about 2 minutes, stirring constantly, until it smells lightly toasty. Gradually whisk in the heavy cream until smooth. Cook gently, stirring often, until the sauce thickens and begins to bubble. Stir in 1 tablespoon of granulated sugar and cook 1 minute more.

Add the corn. Return the corn to the saucepan, add the salt and pepper, and stir until evenly coated. Cook gently for about 2 minutes, just until warmed through, then remove from the heat. Taste and adjust the seasoning. Keep the heat gentle and avoid a hard boil.

Fill the dishes. Divide the warm corn among six shallow, torch-safe serving dishes and smooth the tops. (Lightly buttering the dishes first is optional.)

Brûlée the tops. Sprinkle about 1 teaspoon of sugar over each serving in a thin, even layer. Move the torch flame steadily across the sugar until it melts and turns golden amber, keeping the torch moving so it caramelizes evenly without burning.

Wait for the clink. Let the topping cool and harden for about 5 minutes before serving. Then give the top a gentle tap with your fork and enjoy!