*Please note that 4 hours of the prep time is inactive, when the dessert is being refrigerated.
Now add 1 1/2 tablespoons of the excess blood orange-champagne juice that's left in the bowl, to the custard and mix.
When you're ready to serve, sprinkle each one evenly with 1 tablespoon of the super fine sugar. (A sugar shaker is perfect for this.) Then use a small kitchen blow torch to brown the sugar to create a crust. If you don't have the kitchen torch, you can also place them under the broiler, fairly close to the flame, just until they brown, 1 minute or less.