Heat oven to 350F.

Combine the graham cracker crumbs, brown sugar, and butter. Press into a tart pan. Bake at 350F for 10-12 minutes or until fragrant. Set aside to cool completely.

Put the milk in a small bowl. Sprinkle the gelatin onto the milk and set aside.

Whisk together the sugar and egg yolks until fluffy. Scald the cream. Slowly whisk the hot cream into the egg mixture to temper the eggs. Put the mixture in a double boiler or over simmering water and cook, stirring, until thickened enough to coat a wooden spoon.

Remove the cream mixture from heat and whisk in the milk and gelatin. Add the brandy and mashed banana. Pour the cream mixture into a cold bowl and place bowl in an ice bath. Stir until the mixture cools to room temperature.

Whip the second measure of cream just until soft peaks form. Fold the whipped cream into the cooled custard. Add to the precooked crust and refrigerate 4 hrs to overnight to set. Top with a very light dusting nutmeg. Serve with fresh banana slices and additional whipped cream.