In a medium saucepan over medium heat, combine 2 cups of milk and 1 cup of heavy cream. Heat until it begins to steam, then stir occasionally.

In a mixing bowl, whisk together ¾ cup of brown sugar, ¼ cup of cornstarch, 2 teaspoons of ginger, 1 teaspoon of cinnamon, ¼ teaspoon of cloves, ¼ teaspoon of nutmeg, and ¼ teaspoon of salt.

Add 4 egg yolks and ¼ cup of molasses to the dry mixture and whisk until smooth.

Slowly pour one-third of the hot milk mixture into the egg mixture while whisking continuously.

Return the tempered mixture to the saucepan and cook on medium heat for about 10 minutes, stirring frequently.

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

Pour the pudding into serving dishes, cover to prevent a skin, and refrigerate for at least 2 hours.

Before serving, top each portion with a generous dollop of eggnog whipped cream.