To make the caramel, have ready 8 8-ounce oven proof ramekins ready. In a 1-quart saucepan, combine the sugar, lemon juice and 1/4 cup water. Stir once to combine, and then bring to a simmer. Do not stir again. Allow the sugar to brown until deep golden. Carefully pour equal amounts of prepared caramel into the ramekins, and allow to cool.
To make the flan, have ready a 9-inch-by-12-inch baking pan, as well as a full pitcher of room temperature water. Preheat the oven to 325F.
In a 2-quart saucepan, bring the milk and 1/2 cup of the sugar to a simmer while stirring constantly. Remove from heat once the mixture has come to a full boil.
Break the eggs into a large mixing bowl; add the egg yolks and remaining half cup of sugar. Beat with an electric hand mixer until lemon colored, about 2 minutes. Slowly add a cupful of the hot milk mixture, incorporating it well with the egg mixture. Slowly add another cup of milk, then pour the entire egg mixture into the milk mixture and stir well. Add the vanilla and rose water, and stir.
Pour equal amounts of the egg mixture into the prepared ramekins. Place the ramekins in the baking pan, and place the baking pan in the oven. Using the pitcher of water, fill the baking pan with 1-inch of water, avoiding dripping any water into the ramekins. Bake for 40 to 50 minutes, until the center seems firm.
Remove the baking pan from the oven, and take the ramekins out of the pan and allow to cool. (Discard the water) Once the ramekin is cool, run a knife around the inside edge of the ramekin to loosen the flan. Invert the flan onto a clean dessert plate and serve garnished with rose petals.