Banana Pudding

3 eggs, separated
1 c. sugar
4 tbs. corn starch
2  12 oz. cans evaporated milk
1 c. water
1 tsp. vanilla extract
1/8 tsp. salt
vanilla wafers
bananas

Combine milk, sugar, egg yolks, corn starch, water, salt.  Cook over low heat, stirring almost constantly, until you have a custard.  Put the hot pan of custard in an ice bath (big pan full of ice water) and cool it down.  Add vanilla.  If you want meringue, prepare egg whites with a Betty Crocker recipe or your favorite meringue recipe.  Assemble pudding.  Chose a large deep bowl.  Line bottom with wafers, sliced bananas, then custard.  Repeat until you run out of custard.  You need at least two full layers.  Top with Cool Whip or meringue.  If meringue,  you need to bake the pudding at 325 degrees for a few minutes till the meringue is golden on top.  My Granny always placed a row of wafers all around the rim of the bowl as the grand finale.