Place milk in a medium sauce pan over medium heat.  Meanwhile, place egg yolks, sugar, corn starch and heavy cream in a medium bowl, whisk until fairly smooth.  Add ½ cup of warmed milk to egg mixture, whisking constantly as you add the milk.  Gradually add remainder of milk to egg mixture.  Transfer mixture back to sauce pan.  Over low heat, whisk constantly until mixture thickens (3-5 minutes).  Remove from heat, whisk in vanilla and butter.  Whisk mixture until all butter has melted.  Pour mixture into one 10 inch or two 8 inch prepared pie crusts, cover custard directly with saran wrap.  Chill overnight.

Place wine, sugar, ginger and cloves in a medium saucepan.  Bring to boil over high heat.  Reduce heat to medium, add plums and poach for 10 minutes until soft but still holding their shape.  Remove plums from liquid with slotted spoon and allow to cool. Once cool, arrange plums on top.  Place wine mixture back on stove and reduce to a thick liquid.  Drizzle the tart with wine reduction before serving.