1. Infuse the Cream: In a small saucepan, combine the heavy cream, orange peel, cloves, cinnamon stick, anise pods, and allspice berries. Heat the mixture until it just starts to simmer, then remove from the heat and let it steep for 10-15 minutes. Strain the cream through a fine-mesh sieve, discarding the solids.

2. Mix the Dry Ingredients: In a bowl, whisk together the sugar, cornstarch, and salt.

3. Temper the Egg Yolks: In a separate bowl, lightly whisk the egg yolks. Gradually whisk in some of the warm infused cream to temper the yolks, then return the mixture to the saucepan.

4. Cook the Pudding: Cook the pudding over medium heat, stirring constantly, until it thickens, about 5-7 minutes. Remove from the heat and stir in the butter, vanilla, and brandy.

5. Chill the Pudding: Pour the pudding into serving dishes, cover with plastic wrap to prevent a skin from forming, and refrigerate for at least 2 hours, until set.

6. Make the Whipped Cream: In a bowl, whip the heavy cream with the powdered sugar, salt, and brandy until soft peaks form.

7. Serve and Enjoy: Top the chilled pudding with the brandied whipped cream and savor every bite of this cozy, comforting dessert.