Add the papaya, lemon or lime juice and water to electric blender and blend on high for about 45 seconds. Scrape down the sides of the blender with a rubber spatula. Repeat the blending process until the mixture is a smooth puree.
Using the back of a spoon, rub the puree through a fine sieve into a 2 quart stainless steel pan.
Add the sugar, mixing well to ensure even distribution. Add the cloves and cinnamon stick. Bring to boil over high heat, stirring constantly.
Cook until a few drops of the mixture immediately form coarse threads when dropped from a spoon into cold water. (The mixture needs to be stirred regularly, until this point is reached.)
Remove the pan from the heat and using a slotted spoon remove the cloves and cinnamon stick. Discard the cloves and cinnamon stick.
Using a whisk, beat the egg yolks vigorously, in a deep heat proof bowl, for about a minute, until the yolks thicken slightly.
Pour the hot syrup into the egg yolks in a thin stream, beating constantly and vigorously. Continue to beat the mixture until it is smooth and thick. It should be a deep bright yellow in color.
The mixture should be divided into 4 individual heat proof dessert dishes and left to cool to room temperature. The dessert will continue to thicken while it cools.
The dish should be served immediately when it reaches room temperature, or it may be completely chilled in a refrigerator before serving.
The lemon/lime zest may be sprinkled on top of the dessert before serving.