Spray 2 1/2-quart souffle dish with nonstick cooking spray. In small saucepan, combine cornstarch and sugar. Add milk, 1/4 cup preserves and 3 tablespoons apricot nectar; mix well. Cook over medium heat until mixture boils and thickens, stirring constantly. Pour into large bowl; stir in vanilla. Cover surface with plastic wrap. Refrigerate about 1 hour or until completely cooled.