1 Vanilla Beans split lengthwise
2 cups Heavy Cream
1 pinch Salt
1/2 teaspoon Organic Limes
1/2 cup Rainbow Papaya pulp peeled seeded and chopped fine (other fresh Papayas may be substituted)
4 Egg Yolks
1/2 cup Sugar
Preheat oven to 325 degrees. Scrape vanilla bean seeds from pod. Combine seeds, cream and salt in saucepan over medium heat. Simmer 15 minutes. Remove from heat; add lime zest and papaya pulp, set aside. In a mixing bowl, place egg yolks and 1/2 cup sugar, whisk by hand just until combined. Slowly pour into the warm cream mixture and mix thoroughly. Pass mixture through strainer to remove any lumps.
Place 4 small ramekins in a large baking dish. Fill ramekins 3/4 full with mixture. Add water to baking dish (so water is 2/3 up the side of the ramekins). Bake for 45 - 60 minutes or until set. Remove cream brulee from baking dish and allow to cool, 30 minutes. Refrigerate 6 hours or overnight.
Sprinkle 1 tablespoon of sugar over top of each custard. Place under broiler until sugar caramelizes. Serve.