Begin by pouring 2 cups of milk and 1 cup of heavy cream into a medium saucepan. Set it over medium heat, stirring gently until the mixture is warm but not boiling, about 5 minutes.

In a separate bowl, whisk together 3/4 cup of brown sugar, 1/4 cup of cornstarch, 1 tablespoon of ground ginger, 1 teaspoon of cinnamon, 1/2 teaspoon of ground cloves, 1/2 teaspoon of nutmeg, and a pinch of salt.

Add 4 large egg yolks and 1/4 cup of molasses to the dry mixture. Stir vigorously until everything is thoroughly combined.

Slowly pour a third of the warm milk mixture into the egg and molasses blend while constantly whisking.

Return the combined mixture to the heat and cook over medium-low heat, stirring frequently, for about 10 minutes.

Once thickened, remove the saucepan from the heat and stir in 1 tablespoon of vanilla extract and 2 tablespoons of butter.

Cover the bowl with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Place it in the refrigerator to chill for at least 2 hours.

To serve, spoon the chilled pudding into individual cups or glasses. Top generously with eggnog whipped cream and sprinkle with crushed gingersnaps.