In a saucepan off heat, combine sugar, flour, and cornstarch. Add eggs and stir well with a whisk. Add milk, stirring constantly.
Bring to a boil over medium heat, stirring and scraping the bottom of the pan. Simmer for about 1 minute. Stir in vanilla.
Pour into a bowl. Cover with plastic wrap directly on the surface of the cream. Let cool and refrigerate until completely chilled, about 3 hours.
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