In a medium saucepan, combine 2 cups of milk and 1 cup of heavy cream. Heat over medium heat until warm but not boiling, about 5-7 minutes.

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

Add 4 egg yolks and ¼ cup of molasses to the dry mix. Stir gently until smooth.

Gradually pour about one-third of the warm milk and cream mixture into the egg mixture, whisking continuously.

Return the mixture to the saucepan with the remaining milk and cream mixture. Cook over medium heat, stirring until thickened, about 8-10 minutes.

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

Cover with plastic wrap touching the surface and refrigerate for at least 2 hours.

Before serving, top with eggnog whipped cream and crushed gingersnaps.