Pecan-Toffee Pound Cakes with Praline Creme Anglaise

• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs
• 1 cup all-purpose flour
• 1/3 cup plus 1 teaspoon heavy whipping cream
• 1 teaspoon vanilla extract
• 1/2 cup finely toasted pecans
• 1/3 cup toffee bits

• 1 cup milk
• 3 eggs yolks
• 1/4 cup firmly packed dark brown sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons pecan-flavored liqueur

Preparation

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