When Anourom Thomson began working as an apprentice at the Hereford House location in Leawood, in 1998, little did he know that he had begun a long term career with the Anderson Restaurant Group. During the last 12 years, Thomson has worked as an assistant chef and executive chef at the Hereford House in downtown Kansas City, Mo and executive chef for the Shawnee location. He also was a sous chef in the Pierpont’s kitchen at Union Station. Thomson moved to the Hereford House in Independence about a month ago.
“My mom was a great cook and I started watching her,” Thomson says. “I was cooking for myself by seven or eight years old. I could probably live off of Pho (Vietnamese noodle soup) and green papaya salad.” Thomson likes to use very fresh products and he minimizes butter sauces. “I don’t like to feel as if I can’t move after a meal. I’m working to be consistent in the [restaurant] kitchen and making a great quality of food.”
5 Cups White Chocolate Custard (recipe follows)
4 Cups Unseasoned Croutons
2 Cups White Chocolate Ganache (recipe follows)
1 Cup Caramel Sauce (recipe follows)
Using a large ramekin spray the inside with pan spray. Add ¾ cup of croutons into each ramekin. Pour the custard over the top. Using a spoon push the croutons into the custard. Let them soak for about 15 minutes. Place in a shallow baking dish and pour water into the dish so the water covers about ¼ of the ramekin. Place in a pre-heated 250-degree oven. Cook for 2 hours or until set. Remove from oven and let cool to room temperature in the water. Remove from water and turn upside down and bread pudding should unmold from the ramekin. Keep at room temperature for plating. Put mold in center of plate and pour the White Chocolate Ganache over the bread pudding. Drizzle with caramel sauce. Serve and enjoy.
White Chocolate Custard:
2 ½ Cups Heavy Cream
1 Cup Milk, Whole
½ Cup Sugar
1 lb. White Chocolate chips
2 Cups Eggs
½ Cup Egg Yolks
Combine the heavy cream, milk and sugar in a saucepan. Bring to a quick boil. Turn heat off and add the white chocolate. Stir until melted. In a separate bowl mix the eggs and egg yolks together. Temper the cream into the eggs. Whisk until combined. Save for later use.
White Chocolate Ganache:
2 Cups Heavy Cream
2 lbs. White Chocolate Chips
Heat the heavy cream to a simmer in a saucepan. Place the white chocolate chips into the simmering heavy cream. Mix until melted. Keep warm until needed.
1 lb. Butter
2 lbs. Brown Sugar
¼ Cup. Corn Syrup
2 cups Heavy Cream
Cook the butter, brown sugar and corn syrup over medium heat. Let the brown sugar dissolve. Add the heavy cream and whip vigorously to incorporate the cream. Hold warm until needed.