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1
Combine the papaya, lime or lemon juice, and water in blender and blend at high speed for about 30 seconds. Scrape sides with a rubber spatula, and blend again until the mixture is a smooth puree.
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2
With the back of a spoon, rub the puree through a fine sieve into a 2- to 3-quart enamel or stainless-steel saucepan. Mix in the sugar, cinnamon stick and cloves and, stirring constantly, bring to a boil over high heat,.
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3
Stirring occasionally, cook briskly until the syrup reaches a temperature of 230u00b0F on a candy thermometer or a few drops spooned into cold water immediately form coarse threads.
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4
Remove pan from the heat and, with a slotted spoon, remove and discard the cinnamon and cloves.
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5
In a deep bowl, beat the egg yolks with a wire whisk or a electric beater for about 1 minute, or until the yolks thicken slightly.
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6
While beating constantly, pour the hot syrup into the egg yolks in a thin stream and continue to beat until the mixture is smooth and thick and is a bright, deep yellow color.
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7
Divide the mixture among four 4-ounce heatproof dessert dishes, and let cool to room temperature. The dessert will thicken further as it cools. Serve at once, or refrigerate for at least 2 hours and serve it chilled.
