If making in individual ramekins, how long would you bake them?

I agree with Dr Babs and also have a couple of additional thoughts. When I bake flan in ramekins instead of a single pan I double the amount of caramel that I make, as it doesn’t divide up exactly. Also I have always started my flan in a cold oven with a cold bath which increases the cook time but because the heat come up slowly it also ensures a creamier custard. This corn version sounds wonderful !

I would start checking it after about 20 minutes. You want it to be slightly jiggly in the center and it will cook more quickly in ramekins.