Put the 6 little pots in the freezer.
In a bowl, mix the potato starch, with 6 tbsp of milk.
Bring the rest of the milk to boiling point.
Add the potato starch mixture, the toffee and stir vigourously.
Take the pots out of the freezer.
Pour in 6 little pots.
Store for pots for ten minutes in the freezer.
Then put the pots in the fridge.
Serve when cool.