In a medium saucepan, combine milk and heavy cream. Warm until steaming (about 5-7 minutes) without boiling.

In a separate bowl, whisk together brown sugar, cornstarch, ginger, cinnamon, cloves, and salt.

In another bowl, whisk together egg yolks and molasses. Combine with dry ingredients and stir until homogeneous.

Slowly whisk 1/3 of the hot milk mixture into the egg yolk mixture to temper the eggs.

Pour the tempered egg mixture back into the saucepan with the remaining hot milk and cream. Cook, stirring constantly for about 10 minutes or until thick and bubbling.

Remove from heat and stir in vanilla extract and unsalted butter until smooth. Optionally strain for a silky texture.

Allow the pudding to cool for about 15 minutes, then transfer to serving cups and refrigerate for at least 2 hours.

For serving, whip heavy cream, powdered sugar, and eggnog until soft peaks form. Top gingerbread pudding with whipped cream and a sprinkle of nutmeg.