I understand what your saying. When brown butter came to be it was about dairy and what can be done with the different ingredients. And cooking butter to clarify and then basically "burning" it and producing brown butter is in the same philosophy as reducing cream for different french sauces and there would have come time in a kitchen were the cream was left on the heat for too long, considering reduction is done generally with low heat simply because cooks and chefs are busy and they forget and chefs don't like to waste anything in the kitchen and would have milked it, yes pun intended, for all it's worth, and no brown cream anywhere. The French figured out what to do with dairy products a few hundred years ago and suspect there isn't much left to tell, but I have to admit I've never heard of brown cream, in any sense or any cookbook and I have over 300, but we'll see, I am curious as to why it's not know.