Preheat the oven to 220°C and grease four dariole moulds with butter.
Simmer apples, 300g blackberries, sugar, and 3 tablespoons of water for 3 minutes until softened.
Cut white bread into base circles, larger top circles, and side strips.
Dip bread in melted butter and line the moulds before filling with fruit and sealing with bread tops.
Bake the charlottes for 25 minutes until golden-brown.
Simmer cream, milk, and vanilla pod for 5 minutes then remove the pod.
Whisk egg yolks and sugar together then slowly incorporate the hot milk mixture.
Thicken the custard over gentle heat while stirring and strain through a sieve.
Fry the remaining apple slices and blackberries in butter for 2 minutes for the garnish.
Turn out the charlottes and serve on plates with custard and garnish.