I don’t have a financier pan, and have not made any of the recipes in RHC for them. I notice in the blogs in today’s bake-off that the positive reviews tend to come from the people who have the more appropriate-sized pans. I have hesitated to buy yet another pan, yet feel that it would be necessary in order to ensure the success of the recipe. I don’t have anything except custard cups, regular muffin tins, and four rather flat creme-brulee-type dishes. any suggestions?

I would use the muffin tins filled only 1/4 full.  Don’t use cupcake liners.  Spray the pan with baking spray.

Does it make a difference which muffin tins you use? Is one brand superior?