Place milk and heavy whipping cream in a pot with large pieces orange peel (the top orange skin only, no white pith), cinnamon and chili flakes.
Turn burner to med-low heat and warm up cream mixture, stirring so it doesn’t scorch. You want it to get hot, but not boil. If it is looking like it will boil, turn down the heat.
Once warmed to almost boiling, turn off heat and allow to steep for at least 20 minutes (can also be refrigerated overnight)
Strain to remove zest and chili (and anything else chunky). Refridgerate to until cool.
In a stand mixer (or handheld beater) whisk Instant Pudding Mix with cream mixture on medium speed for at least 5 minutes to ensure everything is dissolved. It should be smooth with no lumps.
Put mixture in refrigerator for at least 1 hour until very cold.
Once thoroughly chilled, bring the pudding back to the mixer and whip at high speed for 5-10 minutes to aerate. It should almost double in size. It must be cold to enable the cream to whip up well.
