Food & Drink

Make This: Nic Watt from MASU’s Green Tea Crème Brulee

By Marilynn McLachlan
9th Nov 2015

Masu recipe, nic watt

It’s been two years since MASU opened its doors and, as one of the best Japanese restaurants in Auckland, we just can’t get enough of the food. Seriously. And now we don’t have to, because chef Nic Watt has released a cookbook with recipes (and gorg photography) that we can make at home.

If you’re a Japanese cooking novice, don’t worry, he provides a list of everything you need for a Japanese pantry, the tools and the philosophy behind it. You’ll be wowing friends and family with your sushi and sashimi in no time. 

Thanks to Allen & Unwin, we have a scrumptious recipe from the book:

Green Tea, Banana and Hazelnut Crème Brulee

One of my favourite desserts. My best mate in London, Julian, showed me this combination of green tea and banana and I’ve been sold ever since.  


30 minutes + 2 hours setting time




3 whole eggs
3 egg yolks
1 teaspoon matcha green tea powder
100 ml (3½ fl oz) fresh coconut water
100 g (3½ oz) fresh coconut flesh
390 ml (13½ fl oz) milk
100 g (3½ oz) caster sugar
6 hazelnuts
2 bananas, sliced
Icing sugar to serve


Preheat a convection oven to 80ºC (175ºF) or a conventional oven to 160ºC (315ºF).

Whisk together the whole eggs, egg yolks and green tea powder.

Blitz the coconut water and flesh together to form a smooth paste. Place the milk and coconut paste in a saucepan over a medium heat and bring to the boil. Remove from the heat and slowly add the hot milk to the egg mixture to cook the eggs. Pass through a fine sieve.

Pour into your serving bowls and steam-bake in a convection oven for about 25 minutes. Alternatively, place the serving bowls in a tray filled with enough water to come halfway up the sides of the bowls and bake in a conventional oven for 25 minutes. Allow to cool on the bench, then transfer to the fridge and allow to set – this will take around 2 hours.

Heat the sugar in a saucepan over a medium heat until a caramel forms. Skewer a hazelnut and dip it in the caramel. Hang it off the end of the bench so the caramel falls into a spear. Repeat with the remaining nuts and caramel.

Sprinkle the icing sugar over the sliced banana and caramelise with a blow torch. Serve the brûlée with the caramelised banana and hazelnut spear.

MASU By Nic Watt, Published November 2015, $59.99.

Enjoy this recipe? Why not try making The Only Green Smoothie Recipe You Need This Spring 

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