Torts Della Nonna. Did anyone have success with the quantities for the Crema. Soupy mess I had to throw it out

Assuming you mean the recipe posted by Rebecca Salisbury? The quantities look OK, if on the low side for egg yolks; is it possible that your milk was still warm enough to cook the yolks when you added it? If they cooked without being mixed in first they wouldn't have much thickening power.