If you grew up in South Africa, chances are you’ve enjoyed this creamy, dreamy classic at least once — maybe at a family gathering, a church bazaar, or straight from your gran’s fridge on a Sunday afternoon. The Old-School Vanilla Cremora Custard Slice is one of those timeless treats that never goes out of style. It’s simple, comforting, and best of all — completely no-bake!
Made with just a handful of pantry staples like Cremora, condensed milk, and instant pudding, this recipe brings back memories of simpler times when dessert didn’t need to be fancy to be delicious. The texture? Silky and smooth. The flavor? Sweet, vanilla-perfumed nostalgia in every bite.
✨ Why You’ll Love This Recipe
No baking required: Perfect for hot days or when you don’t want to turn on the oven.
Quick and easy: Just mix, layer, and chill — that’s it!
Budget-friendly: Uses affordable ingredients that are probably already in your pantry.
Crowd-pleasing: Great for family get-togethers, lunchbox treats, or a sweet ending to a braai.
🥣 Ingredients
- 250 g Tennis biscuits (for that signature coconut crunch)
- 1 cup Cremora powdered coffee creamer
- 1½ cups boiling water
- 1 can (385 g) sweetened condensed milk
- 1 packet instant vanilla pudding (about 80–100 g)
- 1 tsp vanilla essence
👩🍳 Method
1. Prepare the base
Line a square or rectangular dish (about 20×20 cm) with a single layer of Tennis biscuits. This forms the crunchy foundation for your creamy custard layers. Set aside.
2. Make the creamy filling
In a mixing bowl, combine Cremora and boiling water. Whisk until the Cremora dissolves completely and the mixture is smooth and silky. Let it cool for about 5 minutes, then add the condensed milk, vanilla pudding powder, and vanilla essence. Beat with an electric mixer for 2–3 minutes until thick and luscious.
3. Assemble the slice
Pour half the creamy filling over the first biscuit layer and spread evenly. Add another layer of Tennis biscuits, then pour over the remaining filling. For that classic “slice” look, top it all off with one last layer of biscuits.
4. Chill to set
Pop the dish into the fridge for at least 4 hours (or overnight, if you can resist the temptation). The longer it chills, the better it sets and slices.
5. Serve and enjoy
Cut into neat squares or rectangles. For a little extra flair, dust lightly with icing sugar or drizzle with melted white chocolate before serving.
💡 Tips & Variations
- Add a twist: Try using caramel pudding instead of vanilla for a richer flavor.
- Make it festive: Top with whipped cream and a sprinkle of crushed biscuits before serving.
- Storage: Keeps well in the fridge for up to 4 days — if it lasts that long!
❤️ A Taste of Home
This Old-School Vanilla Cremora Custard Slice is more than just a dessert — it’s a bite of childhood, a trip down memory lane, and proof that sometimes the simplest recipes are the most cherished.
So grab your Cremora, line up those Tennis biscuits, and whip up a slice of pure nostalgia. Your family will thank you later!
Old-School Vanilla Cremora Custard Slice
Ingredients
- 250 g Tennis biscuits
- 1 cup Cremora powdered coffee creamer
- 1½ cups boiling water
- 1 can 385 g sweetened condensed milk
- 1 packet instant vanilla pudding approx. 80–100 g
- 1 tsp vanilla essence
Instructions
- Prepare the base:
- Line a square or rectangular dish (about 20×20 cm) with a single layer of Tennis biscuits.
- Set aside.
- Make the creamy filling:
- In a mixing bowl, combine the Cremora and boiling water.
- Whisk until the Cremora dissolves completely and the mixture is smooth.
- Allow it to cool slightly (about 5 minutes).
- Add the condensed milk, instant vanilla pudding powder, and vanilla essence.
- Beat with an electric mixer for about 2–3 minutes, until thick and creamy.
- Assemble the slice:
- Pour half of the filling over the first layer of biscuits and spread evenly.
- Add another layer of Tennis biscuits on top.
- Spread the remaining filling evenly over the second biscuit layer.
- Finish with a final layer of Tennis biscuits on top (optional, for a traditional “slice” look).
- Chill to set:
- Refrigerate for at least 4 hours, or until firm and sliceable (overnight is best).
- Serve:
- Cut into neat squares or rectangles.
- Dust lightly with icing sugar or drizzle with melted white chocolate if you’d like to dress it up.