Heat the milk in a saucepan over low heat until it begins to simmer, but do not boil.

In a separate bowl, beat the egg yolks and sugar together until the mixture is pale and creamy.

Gradually whisk the egg yolk mixture into the warm milk, ensuring it is well combined.

Bloom the unflavored gelatin by sprinkling it over a small amount of water. Let it stand until softened.

Add the bloomed gelatin to the milk mixture and stir until completely dissolved.

Pour the milk mixture into a bowl and let it cool slightly.

In a clean bowl, beat the egg whites until soft peaks form.

Gently fold the vanilla instant pudding mix and food coloring (if using) into the milk mixture.

Fold in the beaten egg whites, being careful not to deflate them.

Pour the pudding mixture into greased molds or metal cups.

Refrigerate for at least 2 hours, or until the pudding is fully set.

Before serving, sprinkle with cashews and raisins.