Muscat creme brulee with poached plums and plum sorbet

Name: Muscat creme brulee with poached plums and plum sorbet
Cuisine: European
Ingredients: 150 ml pouring cream; 100 ml milk; ½ vanilla bean, split and seeds scraped; 15 ml muscat; 50 gm caster sugar, plus extra for dusting; 4 egg yolks; 1 litre red wine (4 cups); 2 cinnamon quills; 3 star anise; 3 cloves; 300 gm caster sugar; 4 lemons, juice only (about 200 ml); 10 blood plums or other red skinned plum (about 1.5 kg); 275 gm glucose; 50 gm caster sugar; 1 lemon, juice only