1 ripe papaya, medium sized
5 egg yolks
2 cups sugar
1/2 teaspoon lime zest
1/4 fresh lime juice (3 limes)
1/4 cup water
4 whole cloves
1 stick cinnamon
1. Peel, seed and coarsely chop the papaya.
2. Place the papaya, lime juice and water in a food processor or blender and blend on high for 45 seconds. Scrape down the sides of the container and blend again until a smooth puree is achieved.
3. Using a rubber spatula, strain the puree though a fine sieve into a heavy sauce pan. Add the sugar and mix. Add the cloves and the cinnamon stick. Bring to a boil over high heat, stirring constantly. Cook until a few drops of the mixture form course threads when dropped in
cold water.
4. Remove from the heat, discard the cloves and cinnamon stick.
5. Place the egg yolks into a bowl and whisk until slightly thickened (about one minute). Slowly pour the hot papaya mixture into the egg yolks while continuing to beat the mixture vigorously. Continue beating until the mixture is smooth and thick.
6. Pour the mixture into four single serving ramekins (or other heat proof bowl) and leave to cool to room temperature. The dessert will continue to thicken. Serve once the custard reaches room temperature (or it can be served chilled). Top with the lime zest.
