Put the cream, milk, macadamia butter and honey into a medium saucepan and bring slowly to the boil, stirring with a whisk to incorporate the butter and honey. Set aside.
Whisk the eggs yolks and sugar in a large glass or ceramic bowl and pour the hot cream over the eggs and sugar and whisk to combine well. Clean and dry the saucepan and pour in the custard mix. Stir over a gentle heat with a wooden spoon until it is thickened and coats the back of the spoon. Divide the custard between 8 x 1/2 cup ramekin dishes filling right to the top and place into the fridge to chill overnight.
To serve sprinkle tops with an even layer of sugar and using a blowtorch or under a preheated grill, quickly and evenly caramelise the tops.
*Macadamia butter is available at some farmers markets, specialty stores or it is easy to make your own, see the recipe at australian-macadamias.org