Place sugar, cornstarch, salt, and cinnamon in a medium-sized pot. With a whisk, stir in the eggnog and egg yolks until combined.
Set heat to medium and whisk constantly until pudding is thickened and it coats the back of a spoon, about 5-8 minutes.
Pour pudding into a medium-sized bowl, and place plastic wrap on top, touching the top of the pudding. Place in the fridge to set, 3 hours.
Divide among four small glasses, top with cinnamon whipped cream, and garnish with more ground cinnamon, both optional. Or, use in your favorite desserts!
Notes
You can easily double this recipe to serve more people.
This is great not just as pudding, but fillings for desserts as well, see some ideas above.
Eggnog Pudding can be frozen, see my tips above!
You can add some rum extract to make it taste a little boozy if you like.
Do not forget to place the plastic wrap over the top, this helps with a film from covering your pudding.