In a medium saucepan, combine 2 cups of heavy whipping cream, the peel of one orange, five whole cloves, one cinnamon stick, two anise pods, and a handful of allspice berries. Place over medium heat and gently simmer for about 10 minutes.

Remove from heat and cool for 20 to 30 minutes to deepen flavors.

In a separate saucepan, whisk together ¾ cup of granulated sugar, ¼ cup of cornstarch, and a pinch of salt until well combined. Add four egg yolks while whisking to create a smooth paste, then gradually whisk in 2 cups of whole milk until fully incorporated.

Strain the infused cream through a fine mesh sieve into the milk mixture in the separate saucepan. Stir gently.

Place over medium-low heat and cook while continuously stirring until mixture begins to thicken, about 5 to 7 minutes. Remove from heat when bubbling gently.

Strain again for a silky texture, then stir in 2 tablespoons of unsalted butter, 1 tablespoon of vanilla bean paste, and 2 tablespoons of brandy (if desired).

Pour into serving cups or a large bowl. Chill for a minimum of 2 hours or serve warm.

Beat 1 cup of heavy whipping cream with 2 tablespoons of powdered sugar and a pinch of salt until soft peaks form, about 3 to 5 minutes. Fold in brandy to taste.

Serve atop your chilled pudding.