Preheat the oven to 180°C.
Simmer apples, 60g sugar, lemon juice, jam, water, and 25g butter in a pan until caramelized.
Melt the remaining 50g of butter in a separate saucepan over medium heat.
Cut bread into small fingers, dip in butter, and line four ramekins including the base.
Fill each ramekin with the apple mixture and top with buttered bread fingers.
Bake the ramekins on a tray for 25 to 30 minutes until golden.
Heat 200ml cream, milk, and thyme to a scald then simmer for 5 minutes.
Whisk egg yolks and 75g sugar together in a clean bowl.
Whisk hot cream into eggs, return to pan, and stir over low heat until thickened.
Strain the custard and turn the slightly cooled charlottes out onto plates.
Serve charlottes topped with whipped cream and surrounded by custard.