Make the caramel layer - Spray the bottom of 2 small ramekins or heat-resistant bowls with cooking spray. Put sugar in a saucepan over medium-high heat. Using a spatula, scrape and stir until the sugar melts. Carefully add 2 tablespoons blood orange juice. Stir to incorporate, then pour or spoon half the caramel into the bottom of each ramekin, dividing evenly. Caramel should set. (This can be done several hours ahead).

Make the custard - Warm the coconut milk and coconut creamer over medium heat in a saucepan until hot but not boiling. Add orange peel, red chile, and cinnamon stick. Add sugar and vanilla extract, and stir to dissolve. Turn off heat and let mixture steep for at least 15 minutes. Whisk in blood orange juice. Strain, and pour back into the saucepan.

Temper the eggs - Beat eggs in a mixing bowl. Temper the eggs by slowly whisking the coconut creamer and milk mixture by ladleful (about 1/2 cup) into the mixing bowl. Whisk the tempered eggs back into the saucepan. Gently reheat to just below boiling.

Bake the custard - Heat oven to 350 degrees. Pour custard mixture into prepared ramekins (half in each). Place ramekins into a baking dish, and add hot water to the pan to reach halfway up sides of ramekins. Cover pan with foil and bake until custards have set, 30 to 45 minutes. To test custards, insert a paring knife. It should come out clean, and custard should not be wiggly. Remove from pan and cool to room temperature. Refrigerate ramekins, covered with plastic wrap, for at least 2 hours or overnight.

Make the blood orange caramel sauce - Simmer 1/3 cup sugar and 1/4 cup water in a wide saucepan over medium heat. When most of the water has evaporated and sugar begins to brown, swirl pan until caramel is very dark. Off heat, carefully add 1/3 cup blood orange juice and stir well to dissolve caramel. Add 2 or 3 shakes of orange bitters (if desired). Pour sauce into a serving pitcher. Cover and leave at room temperature until you are ready to serve (or chill if you are leaving it overnight).

Serve - Remove ramekins from refrigerator 15 minutes before serving. Pour half the blood orange caramel sauce on small plates. Run a small knife around the inside edge of each ramekin to loosen custard. Invert ramekin over the plate. Carefully remove ramekin to reveal a custard topped with a caramel layer. Garnish as desired.