Hi, need help.
Making pot de creme. The recipe calls for dissolving 1/2 sugar in milk mixture. 1/2 sugar mixed in yolks. Temper the yolk mixture with the milk mixture.
I added all the sugar to the milk. Is this going to screw up the results? Everything gets combined in the end, but I'm wondering if this misstep is important. What's going to happen? Grainy custard? Should I start over?