In a medium saucepan, combine the heavy whipping cream, orange peel, cinnamon stick, whole cloves, anise pods, and allspice berries. Heat over medium-low for about 10 minutes and let it cool to room temperature.

In a separate saucepan, whisk together the granulated sugar, cornstarch, and salt until combined. Add egg yolks and mix until smooth, then gradually incorporate whole milk.

Carefully strain the cooled cream mixture into the egg yolk mixture while whisking continuously.

Place the combined mixture back on medium-low heat. Stir continuously for about 8-10 minutes until it thickens.

Add unsalted butter, vanilla bean paste, and brandy to the warm pudding mixture; stir until melted. Pour into serving containers and cool at room temperature.

In a clean mixing bowl, beat the heavy cream and powdered sugar with an electric mixer until soft peaks form. Fold in the brandy.

Spoon brandied whipped cream atop each serving of pudding and garnish as desired.