i'm making brioche for the first time, and since i don't have the classic brioche forms but wish to make my brioche in small sizes, am wondering what other people use in this regard.

i have a classic pannettone form which is ideal for a very large brioche, and i have other large forms, but want smaller brioche.  wondering if my cermamic individually sized creme brullee forms would work for brioche.

thanks.

jeff