In a pot off the heat, whisk the sugar with the cornstarch and flour. Add the eggs and mix well. Whisk in the milk and vanilla. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot. Cook until the mixture thickens, about 5 minutes, then remove from the heat. Strain through a sieve to remove any lumps, if necessary.
Pour the pastry cream into a bowl. Cover with plastic wrap directly on the surface of the cream. Let cool, then refrigerate until completely chilled, about 2 hours. When ready to use, mix the pastry cream vigorously with a spatula until creamy and smooth.
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