Pecan-Toffee Pound Cakes with Praline Creme Anglaise

Need a lacto ovo vegetarian side dish? Pecan-Toffee Pound Cakes with Praline Creme Anglaise could be a tremendous recipe to try. This recipe makes 5 servings with 626 calories, 10g of protein, and 32g of fat each. For $1.06 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 1110 people found this recipe to be scrumptious and satisfying. A mixture of milk, brown sugar, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Spicy Southern Kitchen. Taking all factors into account, this recipe earns a spoonacular score of 42%, which is solid. Similar recipes are Pound Cake With Strawberries And Creme Anglaise, Polenta Pound Cake with Elderflower Crème Anglaise, and Rich Chocolate Soufflé Cakes with Crème Anglaise.

Servings: 5

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees.Spray 5 mini bundt pans with nonstick cooking spray with flour.In a mixing bowl, combine both sugars an butter and beat at medium speed until fluffy.Add eggs one at a time, beating until well-combined.Gradually add flour mixture, alternating with heavy cream, beginning and ending with flour mixture. Do not overbeat.Beat in vanilla and stir in pecans and toffee bits.Bake 20-22 minutes, or until a wooden pick inserted in center comes out clean.Cool in pans 10-15 minutes. Remove to wire rack to cool completely.For Crème Anglaise, bring milk to a simmer in a medium saucepan, but not to a boil. Remove from heat an set aside.Combine egg yolks and brown sugar in a mixing bowl and beat for 2 minutes at medium speed with an electric mixer.Whisking constantly, gradually add ½ cup hot milk to yolk mixture. Add yolk mixture to remaining hot milk in saucepan. Cook over medium-low heat, stirring constantly, about 5 to 6 minutes, until mixture thickens slightly. Place saucepan in an ice bath. Stir in vanilla and pecan liqueur. Stir sauce every now and then while it cools.Serve drizzled over cakes.

 

Step by step:

1. Preheat oven to 350 degrees.Spray 5 mini bundt pans with nonstick cooking spray with flour.In a mixing bowl, combine both sugars an butter and beat at medium speed until fluffy.

2. Add eggs one at a time, beating until well-combined.Gradually add flour mixture, alternating with heavy cream, beginning and ending with flour mixture. Do not overbeat.Beat in vanilla and stir in pecans and toffee bits.

3. Bake 20-22 minutes, or until a wooden pick inserted in center comes out clean.Cool in pans 10-15 minutes.

4. Remove to wire rack to cool completely.For Crème Anglaise, bring milk to a simmer in a medium saucepan, but not to a boil.

5. Remove from heat an set aside.

6. Combine egg yolks and brown sugar in a mixing bowl and beat for 2 minutes at medium speed with an electric mixer.

7. Whisking constantly, gradually add ½ cup hot milk to yolk mixture.

8. Add yolk mixture to remaining hot milk in saucepan. Cook over medium-low heat, stirring constantly, about 5 to 6 minutes, until mixture thickens slightly.

9. Place saucepan in an ice bath. Stir in vanilla and pecan liqueur. Stir sauce every now and then while it cools.

10. Serve drizzled over cakes.

Nutrition Information:

covered percent of daily need