In a medium saucepan, combine 2 cups of whole milk and 1 cup of heavy cream over medium heat, stirring occasionally for about 5–7 minutes.

In a separate bowl, whisk together ¾ cup of brown sugar, ¼ cup of cornstarch, 1 teaspoon of ground ginger, ½ teaspoon of ground cinnamon, ¼ teaspoon of ground cloves, and a pinch of salt.

Add 4 egg yolks and ¼ cup of molasses to the dry ingredients, stirring until smooth.

Gradually pour one-third of the hot milk mixture into the egg mixture while whisking continuously for about 1–2 minutes.

Return the tempered egg mixture back to the saucepan with the remaining milk mixture, stirring over medium heat for about 10 minutes until thickened.

Remove from heat and stir in 1 teaspoon of pure vanilla extract and 2 tablespoons of butter until incorporated.

Transfer the pudding into serving cups or a bowl, cover with plastic wrap, and refrigerate for at least 2 hours.

Before serving, whip together 1 cup of heavy cream, 2 tablespoons of sugar, and ½ cup of eggnog until soft peaks form.

Top the pudding with whipped cream and optionally garnish with crushed gingersnaps.