Preheat oven to 315.
Place 6 ramekins in a roasting pan that is at least 3 inches deep; set aside.
Whisk together egg yolks, vanilla, and wine until combined; set aside.
In a saucepan set over medium heat, stir together cream and sugar; cook until it begins to boil and all sugar is dissolved.
Remove from heat and slowly add 1/3 of the hot cream mixture into the egg mixture, whisking and adding a few tablespoons at a time until incorporated. Continue to add the remaining cream mixture.
Pour prepared custard mixture into ramekins.
Fill roasting pan with boiling water to come halfway up the sides of the ramekins.
Bake for 50 to 60 minutes, or until set.
Remove from oven and place ramekins on a wire rack.
Allow to cool to room temperature; about 1 hour.
Cover and refrigerate for 2 hours.
Unwrap the custards, and sprinkle about 1 teaspoon of raw sugar onto each.
Place ramekins on a baking sheet and broil for 2 to 3 minutes, or until sugar is melted and browned.
Refrigerate for at least 3 hours.