Beat 3 egg yolks and 2 whole eggs slightly. Add sugar and salt, mix well and add hot milk gradually, stirring constantly. Cook in top of double boiler until it coats the spoon, stirring constantly. Add vanilla. Pour into large pan. Beat remaining egg whites until foamy; beat in additional 6 tablespoons sugar gradually. Add 3/4 teaspoon of vanilla. Drop meringue, using large spoon onto hot custard, cover pan closely until mixture is cool; then chill.