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.
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