Rahmkoch is a Lungauer custard-like dessert made by cooking cream (rahm), sugar, butter, wheat flour, raisins, and sometimes flavorings like vanilla or lemon zest until it thickens. Also, eggs are often mixed in to give the dessert a richer texture.

Once cooked, the mixture is allowed to cool and set, often in a mold, before being served. The result is a creamy, sweet dish that can be enjoyed on its own or with fruit, chocolate, or other toppings. In the past, this dessert was a rare treat due to the scarcity of the ingredient, but today it is one of the most famous sweet treats of the region, found in most restaurants throughout the whole year.