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.
Combine flour, baking powder, and salt.
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 1/2 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.