For the corn custard:

1. Cut the kernels off the corn and set aside. Chop or break up the cobs into smaller pieces, place in a small stainless steel pot, and cover with the heavy cream. Bring to a simmer and cook over the lowest possible heat for 1 hour.
2. Strain the cream and discard the cobs. Return the cream to the pot with the corn kernels. The cream should have reduced to 11/2 cups. Season with salt and pepper.
3. Bring to a simmer and cook for 5 minutes.
4. Purée in a blender and strain through a fine-mesh sieve. Let the corn purée cool to room temperature before proceeding.
5. Preheat the oven to 325 degrees.
6. Add corn purée into a bowl. Whisk in the eggs, egg yolks, and crème fraîche. Season to taste with salt and pepper.
7. Divide the custard into buttered ramekins. Six 6-oz ramekins or eight 4-oz ramekins work well. You can also use a silicon mold to make smaller bites.
8. Place the ramekins in a baking dish with a little space between each one. Pour very hot water into the baking dish until it comes halfway up the sides of the ramekins.
9. Loosely cover the dish and bake for 30 minutes, or until the custard no longer jiggles in the center.
10. Remove the custards from the water bath. Let cool briefly, then refrigerate until completely chilled.

For the pickled peaches:

1. Bring a large pot of water to a boil. Prepare a bowl of ice water.
2. Blanch the peaches in the boiling water for 1-2 minutes, then transfer to the ice water to cool.
3. Peel the peaches. The peels should come right off. If not, use a peeler with a serrated swivel blade to remove them.
4. Cut the peaches in half if they are too large to fit in the jar.
5. Combine the vinegar, water, sugar, cinnamon sticks, cloves, lemon zest, and peppercorns in a non-reactive saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
6. Decrease the heat to low and simmer for 10 minutes.
7. Poach 3-4 peaches at a time in the syrup for 2 minutes.
8. Using a slotted spoon, transfer the peaches to the jars.
9. Fill the jars with the hot syrup, leaving 1/2-inch headspace.
10. Distribute the cinnamon sticks, cloves, and lemon zest among the jars.
11. Cover the jars with tight lids and let cool to room temperature. Once cool, the peaches can be refrigerated for up to a week.

For the honey-whipped chèvre:

1. Add goat cheese, cream cheese, hot honey, and thyme to a food processor.
2. Process until smooth.

To serve:

1. Pipe the chèvre on top of the corn custards.
2. Slice or dice the pickled peaches and place directly on the custard. Drizzle with more hot honey before serving.