Stir together sugar, cornstarch, and nutmeg in large pan over medium heat. Stir in eggnog and egg yolks.
Add cinnamon sticks. Heat, stirring often and scraping bottom, until thickened and simmer starts. Remove from heat immediately. Discard cinnamon sticks and stir in 3 tablespoons vanilla.
Pour into large bowl and cover with plastic wrap directly over surface. Refrigerate 4-6 hours, until cooled and set.
When ready to serve, beat whipping cream and 1 1/2 tablespoons vanilla with a mixer in large bowl until thick peaks form.
Divide pudding between eight serving dishes, top with whipped cream, and garnish with pomegranate seeds.
Notes
Don't skip the cornstarch it's an important ingredient that gives this pudding a thick and silky texture
Make sure to stir the pudding mixture as it thickens to stop the eggs from scrambling
Don't be tempted to turn up the heat to thicken the mixture quicker or the pudding will split
Let the mixture cool completely before chilling in the fridge
You can add different flavorings to the whipped cream topping such as cinnamon or your favorite liqueurs
You can also try topping with shavings of your favorite chocolate
No pomegranate? Try going for another red fruit to keep the festive theme. Strawberries, raspberries or red currants would all work great