When I interviewed for the pastry chef position at Rialto, part of my interview process involved preparing a few desserts for the chef and general manager. One I presented was crème caramel. It’s an unassuming dessert with just a few key ingredients, but when made properly it never fails to impress. I learned how to make a killer crème caramel, from Rick Katz at Bentonwood Bakery. The tricks he taught me then were nothing Earth-shattering; as with most baking, the key is doing a lot of litt