Muscavado Pudding

This is a good recipe for anyone who likes butterscotch. 9 cups heavy cream, 6 cups Muscavado sugar, 14 ounces butter unsalted, 2 vanilla beans, scrapped, 30 egg yolks. Melt the butter and sugar together in a heavy bottomed pan. Meanwhile, mix the eggs and vanilla seeds. Also, while these are both working, bring cream to an almost boil and remove quickly. Temper into egg mix, then into sugar and butter mix. Strain through chinois and place in ramekins. Cook sous vide 84.5 degrees celcius for 2 hours. Alternative, water bath is 200 degrees farenheiht for about 2 hours. Cool and serve with salted caramel ice cream.