Line a lightly oiled 23 x 13-cm (9 x 5-inch) loaf pan with plastic wrap.
In a saucepan, off the heat, combine the sugar, flour, and cornstarch. Add the egg and whisk until smooth.
Gradually whisk in the hot milk. Bring to a boil over medium heat, whisking constantly and being careful to scrape the bottom and corners of the pan. Simmer for 1 to 2 minutes over low heat. Remove from the heat and add the butter, vanilla, and cinnamon. Stir until the butter has melted. Pour into the prepared pan. To avoid a skin to form on the surface of the custard, place a plastic wrap directly on the hot cream. Let cool. Refrigerate for about 6 hours or overnight.
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