If the recipe originates from a warmer country w/o much of a dairy industry, the stuff may be canned shelf-stable cream such as this stuff. Cooking cream is sold, in non-shelf stable packaging where I am in 15 & 35% format but I've never seen the stuff (must be for specific ethnic demographics). Seems alcohol and acids are added to prevent curdling (or one could just temper to avoid this happening which is what everyone did in the past). Closest we get is a product called Coffee Cream (18%) which is higher than 10% 1/2 & 1/2 (marketed as Creamo here) and of course lower than whipping/heavy cream.