1. Grease four 6-ounce custard cups; set aside.
2. In small bowl, combine corn, half-and-half, butter or margarine, salt, and pepper; cover bowl with large plate. Cook at medium (50% power) 6 minutes or until hot, stirring after 3 minutes.
3. In 4-cup glass measuring cup, beat eggs until blended. Beating eggs rapidly, gradually beat in hot corn mixture.
4. Pour corn mixture into prepared custard cups. Place custard cups on large plate; cover with waxed paper. Cook at medium low (30% power) 8 to 10 minutes, just until custards are set, rotating plate a half turn after 5 minutes. Let custards stand, still covered, 5 minutes. Sprinkle with paprika.